Before we start with TOP 4 SIMPLE Biscuit Pudding Recipes with Condensed Milk, I want to solve the 3 greatest doubts rookie bakers have regarding puddings. Here you go:
What makes a pudding, a pudding?
It is a cooked sweet dish that is served after a meal’s main course. Pudding consists of sugar, milk, and a thickening agent such as cornflour, gelatin, egg, or rice to make a soft, fluffy dessert. Pudding is a food item that can be indeed a dessert or a savory (salty or spicy) dish that is part of the central meal. These puddings are done either by simmering in a saucepan or double boiler on top of the stove or by baking in an oven.
How do you differentiate pudding and a cake?
A cake is a tender food created from a mixture of flour, fat, eggs, sugar and other ingredients, cooked and often iced or decorated. But, pudding is a type of food that, and unlike cake (usually), can be either a dessert or a savoury dish that is part of the main meal. Pudding has a distinct texture and looks like a dish that is not as soft as a bread or a cake but has not achieved the texture of ice cream. I’d say there’s a pudding somewhere between the cake and the ice cream.
How do you differentiate pudding and custard?
Custard is a milk or cream-based food item cooked to stiffen it with egg yolk, and often also with flour, corn starch, or gelatin. Custard, depending on its recipe, can vary from a thin pouring sauce to thick pastry cream.
They’re both soft, creamy and dense. Pudding is made of milk or cream-based mixture, thickened with cornstarch or flour, which is cooked on the burner. The distinctions between these: Custards are based on milk or cream and eggs are used. Usually, custard has to be baked with a bath of sugar. While there are a few variations between the two desserts, what makes them special is what makes them delicious.
So let’s dig into our simple and easy biscuit pudding recipes.
1.Chocolate Biscuit Pudding Recipe
- 200 gm of each of your preferred square biscuits
- 1⁄3 cup hot water
- 2 of a cup of milk
- Cornstarch about 4 tsp(10 g)
- 40 g powder of cocoa
- Yeah, 100 g of sugar
- Salt 1.25 g
- The essence of 2 (9.9ml) tsp vanilla.
- 2 Tbsp of powdered coffee
- Combine ingredients from milk to salt in a saucepan for the base. Heat it at medium and wait for it to boil. Do not forget to keep the milk stirring regularly so that it does not burn as the milk heats up.
Use a non-reactive saucepan if available. With heated foods, non-reactive saucepans do not react and heat is also spread more uniformly than reactive pans. Instead of aluminium, cast-iron, or copper, look for stainless steel saucepans.
Whole milk is the perfect way to make chocolate pudding. It still works well with 2 per cent, but the pudding can turn out to be too thin if the percentage is lower than this.
- During heating, mix 1/2 cup of milk with 4 teaspoons of cornflour in a bowl. Corn powder is very important now because it helps to thicken our pudding. You could substitute it with custard powder if you don’t have cornflour.
- If the milk comes to a boil in the saucepan, slowly add the slurry of cornflour by constantly mixing the milk so that our pudding is fully lump-free.
- Now in a different bowl combine half a cup of cocoa powder with half a cup of milk.
- To blend them, use a spoon and create a chocolate paste. It will make your pudding lumpy by adding cocoa powder directly into your milk, and since you don’t want that, this phase is super necessary. Do not miss this, please. Add this into the saucepan.
- By now, the chocolate paste should be mixed nicely into the milk and now it is time to add half a cup of powdered sugar.
- Pour it into a pan, then into the fridge.
- Start working on the next ingredient, which is a coffee syrup made quite simply by combining only two tablespoons of coffee with one teaspoon of vanilla and one cup of hot water.
- The other two things you need for pudding are two sliced bananas and 25 biscuits.
- Place the biscuits to fill the layer at the bottom of your plate, pour a thin layer of chocolate pudding and then add banana slices to cover the layer.
- Repeat the procedure for 2 layers.
- With a layer of chocolate pudding, finish off the top layer.
Allow the pudding to be set in the refrigerator for around 8 hours or overnight.
- Complete with grated chocolate just before serving.
2.MARIE BISCUIT PUDDING
- 250 g of Marie biscuits.
- 500 ml of milk, (2 cups)
- 1 can condensed milk
- Four eggs
- 250 ml of strong, cold coffee. (1 cup)
- 2 tbsp of cornflour
- 1 tsp vanilla essence
- Ground cinnamon to taste
- Collect eggs, milk, condensed milk, corn starch, vanilla and blend well.
- Bring the vessel to medium heat and stir until the mixture thickens.
- If you think that sugar is missing, add sugar as required.
- Let it boil for some time after it begins to thicken, and then remove it from the stove.
- Use the coffee syrup to dip the biscuits and place them at the bottom of your container.
- Place inside a container in alternating layers with cream, so that the last layer becomes cream.
- Sprinkle with some cinnamon.
- Design the top with some crushed Marie.
- Hold it for 8 hours in the refrigerator or hold it overnight for the best results.
If you want a Marie biscuit pudding with custard use custard powder instead of cornflour.
3. COFFEE BISCUIT PUDDING
- Coffee Powder 2 tbsp
- Glucose Biscuits 2 Packets
- 1 tin of Milk (Condensed)
2 Tiny Cups of Cream
- 1 cup of fresh fruit (bananas, grapes, mangos, strawberries, etc)
- Cherries or Nuts for Taste.
- Heat 2 cups of water, add the powdered coffee and cool slightly.
- Take a Borosil plate, mix the biscuits in coffee and layer it on the plate.
- For sweetness, combine cream and condensed milk (the consistency should be dropped or poured).
- Place the cream mixture on the biscuits and then place a finely chopped layer of fruit.
- Create three or four layers as you wish but the final layer should be cream.
- Decorate with cherries or nuts or both.
- Store in the refrigerator for 1-2 hours and then serve.
- Enjoy your coffee biscuit pudding with condensed milk.
4. OREO BISCUIT PUDDING
- 12-15 Oreo cookies
- 2-3 cups of sugar.
- 2 teaspoons of powdered custard.
- And 2 cups of milk.
- Take the custard powder in a cup, add about three tablespoons of milk and whisk until the mixture is smooth without any lumps and set aside.
- In a non-stick saucepan, bring the milk to a boil.
- Add a combination of sugar and custard powder. Continue whisking so that no lumps are produced in the custard.
- Turn the stove off when the mixture gets thick and let it cool. To avoid a layer of cream formation, stir regularly.
- Take the Oreo biscuits, set aside the cream side of the biscuit, and roughly chop them.
- Attach the other side of the biscuit to the blender and grind it coarsely. Or smash them with a rolling pin in the zipped top pocket.
- Dissolve the melted butter until it dissolves in 1⁄4 cup of hot water. Keep on to cool aside.
- On the bottom of the serving tray, begin placing the crushed Oreo powder.
- Apply the dissolved coffee mixture to a teaspoon and press to set with the back of a spoon.
- Transfer the prepared layer of custard to it. Then layer it with the sliced Oreo biscuit on the cream side.
- Once again, repeat the custard mixture layer and the chopped Oreo biscuit
- Until serving, cover and refrigerate for 3-5 hours.
- Garnish at the end with Oreo biscuits as needed.
Hope you guys enjoyed my TOP 4 SIMPLE Biscuit Pudding Recipes with Condensed Milk, please comment your favorite and don’t forget to let the biscuit lovers know about these recipes.