Name: Sri Lankan Chocolate Biscuit Pudding (Eggless) Recipe
Prep time: 20 min
Total time: 3 h 20 min
Cuisine: Sri Lankan
Ingredients: 340 g unsalted butter (3 sticks); 340 – 400 g icing sugar; 70 g natural cocoa powder (¾ cup, spoon and levelled); 1 tsp vanilla extract; ¼ tsp salt; 3 tbsp brandy (or substitute with 3 tbsp heavy cream if avoiding alcohol); 1 tbsp heavy cream; 240 mL warm milk (1 cup); 2 tbsp brandy (optional); 300 g Marie biscuits; Chopped roasted cashews (for garnish); Chocolate sauce (for drizzling)

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If you are looking for a dessert that is both incredibly indulgent and delightfully simple to make, look no further than this Sri Lankan Chocolate Biscuit Pudding (Eggless). This no-bake treat layers rich, velvety chocolate buttercream with tender Marie biscuits soaked just right to hold the perfect texture. Every spoonful brings a nostalgic, melt-in-your-mouth experience that will have you coming back for seconds. It’s a classic comfort dessert from Sri Lanka that celebrates chocolate in the most luscious way—without using any eggs, making it wonderfully accessible for many.

Sri Lankan Chocolate Biscuit Pudding (Eggless) Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Sri Lankan Chocolate Biscuit Pudding (Eggless) lies in its simple ingredients that come together effortlessly. Each element plays its part, from the creamy buttercream to the mildly sweet biscuits, making this dessert both texturally interesting and satisfyingly rich.

Icing sugar: Provides the perfect sweetness and smooth texture in the chocolate buttercream.
Unsalted butter: Creates a rich and creamy base that helps the pudding set beautifully.
Natural cocoa powder: Gives a deep, intense chocolate flavor with a slightly bitter edge for balance.
Vanilla extract: Enhances the overall flavor, giving warmth and subtle complexity.
Salt: A pinch that brightens and balances the sweetness, making the chocolate flavors pop.
Brandy or cream: Adds a lovely depth; use brandy for traditional richness or cream as a smooth alcohol-free alternative.
Heavy cream: Helps make the buttercream extra luscious and soft.
Warm milk: Used to lightly soak the biscuits, so they soften without becoming mushy.
Marie biscuits: The star of the layers, these crisp, slightly sweet biscuits hold the pudding together perfectly.
Chopped roasted cashews: Adds a satisfying crunch and nutty flavor on top.
Chocolate sauce: The finishing touch for drizzling over for extra indulgence.

How to Make Sri Lankan Chocolate Biscuit Pudding (Eggless)

Step 1: Prepare the Chocolate Buttercream

Start by placing the unsalted butter, icing sugar, and salt in a bowl. Mix them on low speed until they come together well. Then, add the cocoa powder and mix again on low until it is fully incorporated. Increase the mixer speed to medium and whip until the buttercream turns light and fluffy, this gives it the silky texture that makes the pudding so irresistible.

Step 2: Add Flavors and Final Touches to Buttercream

Mix in the vanilla extract and brandy (or substitute with cream if you prefer no alcohol). Continue mixing until everything is well combined and the buttercream is smooth and soft. This step is crucial—getting your buttercream just right ensures a rich, decadent flavor in every bite.

Step 3: Layer the Pudding

Line a loaf pan or a cake dish with baking paper. Spread a thin layer of the chocolate buttercream at the bottom of the pan. In a separate bowl, combine warm milk and the optional brandy. Quickly dip a few Marie biscuits into this mixture—they should be soaked for just 3 to 5 seconds, meaning they absorb some liquid but don’t crumble. Arrange these biscuits over the buttercream layer to form the base.

Step 4: Build the Layers

Spread another generous layer of the luscious chocolate buttercream over the biscuits, then add another soaked layer of Marie biscuits on top. Keep alternating in this manner until you run out of ingredients, finishing with a packed layer of biscuits if you want to unmold the pudding later. Save some buttercream to decorate the exterior once set.

Step 5: Chill and Set

Cover the dish with plastic wrap and refrigerate for at least 3 hours or preferably overnight. This resting time allows all the flavors to meld and the pudding to firm up to the perfect consistency.

Step 6: The Final Decorations

If you’d like to unmold your Sri Lankan Chocolate Biscuit Pudding (Eggless), gently flip it onto a serving plate. Apply the remaining buttercream evenly around the sides and top for a smooth finish. Drizzle with chocolate sauce and sprinkle with chopped roasted cashews for that irresistible finishing touch that adds both crunch and a nutty aroma.

How to Serve Sri Lankan Chocolate Biscuit Pudding (Eggless)

Garnishes

Garnishes elevate this pudding by adding visual appeal and texture contrast. Chopped roasted cashews bring a wonderful crunch and nuttiness that cuts through the chocolate richness. A drizzle of chocolate sauce adds glossy shine and extra decadence. For a subtle hint of freshness, try adding a few fresh berries on the side.

Side Dishes

This pudding stands beautifully on its own as a dessert star, but if you want to enhance the experience, a cup of strong black tea or freshly brewed coffee pairs wonderfully. The bitter notes in the drinks perfectly complement the sweetness and richness of the pudding, making each bite even more delightful.

Creative Ways to Present

For a fun twist, serve individual portions in small glass jars or transparent cups to showcase the layered effect. You could also top with a dollop of whipped cream or a sprinkle of edible gold dust to impress guests for special occasions. The versatility of the Sri Lankan Chocolate Biscuit Pudding (Eggless) makes it perfect for both casual family nights and elegant dessert tables.

Make Ahead and Storage

Storing Leftovers

The pudding keeps fabulously in the refrigerator for up to 4 days. Keep it covered tightly to avoid absorbing any fridge odors and to maintain its moist texture. Before each serving, let it sit at room temperature for around 10 minutes to soften slightly for the best mouthfeel.

Freezing

While this dessert freezes well, it’s best to store it for no longer than 1 month. Wrap it tightly with plastic wrap and then aluminum foil. When ready to enjoy, thaw overnight in the refrigerator to preserve the structure and flavor.

Reheating

This pudding is meant to be served chilled, so reheating is not recommended as it may melt the buttercream and change the texture. Instead, simply remove it from the fridge a bit early to let it soften gently at room temperature for a smoother bite.

FAQs

Can I use different biscuits for this pudding?

While Marie biscuits are traditional and work best for texture and flavor, you can experiment with other plain tea biscuits or digestive biscuits. Just be sure the biscuits aren’t too sweet or flavored as it might overpower the chocolate buttercream.

Is the brandy essential, or can I skip it?

The brandy adds a lovely richness and complexity, but it can be easily substituted with cream or simply omitted for an alcohol-free version. The pudding will still taste delicious and maintain its creamy texture.

Can this recipe be made vegan?

This particular recipe uses butter and cream, which are dairy products, so it’s not vegan as is. However, you could try using plant-based butter and a non-dairy cream substitute, but results might vary slightly in texture and flavor.

How long should I soak the biscuits?

Soaking biscuits for about 3 to 5 seconds in warm milk or the milk-brandy mixture is enough for them to soften without becoming mushy. Over-soaking can cause the dessert to become too soggy and lose structure.

Can I make this pudding ahead of a party?

Absolutely! This pudding actually tastes better after resting overnight as it allows the flavors to marry and the texture to set perfectly. It’s an excellent make-ahead dessert to reduce stress on the day of your event.

Final Thoughts

I truly encourage you to try this Sri Lankan Chocolate Biscuit Pudding (Eggless) soon—it’s a comforting hug in dessert form that’s surprisingly easy to whip up. Whether you are treating family or friends, its rich layers and luscious chocolate will be a guaranteed crowd-pleaser. Dive into this classic with a warm heart and get ready to fall in love all over again.

Sri Lankan Chocolate Biscuit Pudding (Eggless) Recipe

★★★★★

4.8 from 12 reviews

Author: Elara
Total Time: 3 hours 20 minutes (including chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Sri Lankan Chocolate Biscuit Pudding is a rich, eggless layered dessert featuring a luscious chocolate buttercream paired with milky Marie biscuits soaked briefly in milk and brandy. This no-bake treat is chilled to achieve a creamy, cake-like texture, garnished with roasted cashews and chocolate sauce for an indulgent finish.

Instructions

Prepare Chocolate Buttercream: Place the unsalted butter, icing sugar, and salt into a mixing bowl. Mix on low speed until combined. Add cocoa powder and continue mixing on low until incorporated. Increase speed to medium and beat until the mixture is light and fluffy. Add vanilla extract and brandy (or heavy cream) and mix until smooth and fluffy.
Line Pan and First Buttercream Layer: Line a loaf pan or similar dish with parchment paper. Spread a thin layer of chocolate buttercream evenly on the bottom.
Soak Biscuits: In a separate bowl, combine warm milk and brandy (if using). Quickly dip a few Marie biscuits in the mixture for 3-5 seconds—do not soak them fully to avoid disintegration.
Layer Biscuits: Arrange a layer of these soaked biscuits over the buttercream in the pan.
Alternate Layers: Spread another layer of chocolate buttercream over the biscuits, then add another layer of soaked biscuits. Repeat the layering process until the pan is filled, finishing with a well-packed biscuit layer on top if you plan to unmold.
Chill: Cover the assembled pudding and refrigerate for at least 3 hours or preferably overnight for best results.
Unmold and Decorate (Optional): If desired, remove the pudding from the pan onto a serving platter. Apply an extra layer of chocolate buttercream around the sides and top to smooth the surface.
Final Touches: Drizzle chocolate sauce over the pudding and sprinkle chopped roasted cashews on top for garnish.
Serve: Cover and keep refrigerated until ready to serve. Enjoy chilled.

Notes

Use Marie biscuits for authentic texture; substitutes may alter the final texture.
Brandy can be omitted or replaced with heavy cream for an alcohol-free version.
Do not over-soak the biscuits to prevent sogginess.
Chilling overnight improves the pudding’s texture and flavor.
To make the pudding vegan, replace butter with vegan margarine, use vegan biscuit alternatives, and substitute milk with plant-based milk.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake, Layering
Cuisine: Sri Lankan