Chocolate and Caramel Biscuit Pudding Cake

A little twist on your regular Chocolate Biscuit Pudding.Layers of silky Chocolate and Caramel Pudding in between soaked biscuits.For the first time I unmoulded it instead of serving it with the dish and I’m quite pleased with the way it turned out.Kids were thrilled too…

Let’s Get Started

You Will Need

  1. Dark Chocolate Pudding
  2. Creamy Caramel Pudding
  3. 300g Marie Biscuits
  4. Fresh Milk and Instant Chocolate for soaking the biscuits
  5. Chocolate Swiss Roll

Dark Chocolate Pudding


  • 500ml Fresh Milk
  • 2 tbsp Cornflour
  • 2 tbsp Cocoa Powder
  • 200g Dark Chocolate
  • 1/4 Cup Heavy Cream
  • 1 tsp Vanilla

Mix in cocoa powder and cornflour with water to make a slurry

Heat milk over medium flame.Do not let it boil over and burn.

Add in the slurry and whisk gently to avoid lumps.Keep fire on low while whisking till it thickens up in to a silky pudding mixture.

Add in vanilla and heavy cream.

Transfer to a heat proof bowl and add in dark chocolate and continue to stir using a heat proof spatula.This wil melt for the heat while cooling down.

Chocolate Pudding is ready

Keep stirring till it cools down completely and place a sheet of cling wrap over the top layer till you get the other ingredients ready

Creamy Caramel Pudding


  • 500ml Fresh Milk
  • 2 tbsp Cornflour
  • 1/2 Cup Heavy Cream
  • 100g Butter
  • 100g Dark Brown Sugar

Let’s make the caramel first

Melt the sugar in a heavy bottom pan on low heat.Do not stir till you notice the sugar has almost completely dissolved.

Add the knob of butter and let it melt while slowly stirring using a heat proof spatula.

This mixture is scalding so be very careful when making this

Add in heavy cream and stir well.

To the same mixture add in fresh milk and let it come to a slight boil while gently stirring it.

Carefully whisk the cornflour slurry in and you will notice it thickening up and this mixture smells amazing.

This is the Creamy Caramel Pudding.


Let’s get the other ingredients ready for the Biscuit Pudding

Time To Assemble

Start by lining your dish or tray with cling wrap if you’re planning on unmoulding as well.I used a round 8” diameter Pyrex dish

If you’re serving it with the dish please note the layers will be the other way around.

Layer One : 1/2 Cup of Dark Chocolate Pudding

Layer Two : Soaked Layer of Biscuits

Layer Three : The remaining Dark Chocolate Pudding

Layer Four : Soaked Layer of Biscuits

Layer Five : Creamy Caramel Pudding

Layer Six : Layer of Sliced Swiss Roll(drizzle some milk and coffee mixture over this if you prefer)

Clingwrap and Let this chill over night and unmould before serving for best results.

Time to un mould : Kids were thrilled to see this part

If you don’t have cling wrap you could use lunch sheets.This little tip makes un moulding so much easier

I decorated with more Caramel Syrup and Chopped Caramilk Chocolate.It was an absolute treat !!! But you could decorate it in any way you prefer

Best served when chilled

Would love to see your remakes on this deliciousness.Be sure to tag me on social media or send me a screenshot if your account is private so I can re share on my stories

Much Love ?? Nuzrath

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