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.
Ingredients
Scale
Chocolate Buttercream
- 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
Milk Soaking Mixture
- 240 mL warm milk (1 cup)
- 2 tbsp brandy (optional)
Others
- 300 g Marie biscuits
- Chopped roasted cashews (for garnish)
- Chocolate sauce (for drizzling)
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
Nutrition
- Serving Size: 1 slice (approx. 125 g)
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Sri Lankan dessert, chocolate biscuit pudding, eggless dessert, no bake pudding, layered chocolate dessert
