![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/C6E86947-DAA5-467C-8A4E-A3B5206DEE15-766x1024.jpeg)
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
- Dark Chocolate Pudding
- Creamy Caramel Pudding
- 300g Marie Biscuits
- Fresh Milk and Instant Chocolate for soaking the biscuits
- Chocolate Swiss Roll
Dark Chocolate Pudding
Ingredients
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/FBF4AA30-F6F0-4009-8812-AF046E423681-576x1024.jpeg)
- 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.
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/2A54F34B-5576-4217-B958-D3C1EA313904-766x1024.jpeg)
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.
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/69A90040-94A5-4F06-81BB-4E6374D73249-766x1024.jpeg)
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
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/B59AB666-44F2-4453-93F7-D068AE7B3DC3-766x1024.jpeg)
Creamy Caramel Pudding
Ingredients
- 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.
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/6620C802-3433-4164-A1A5-F00005F9B041-766x1024.jpeg)
Add the knob of butter and let it melt while slowly stirring using a heat proof spatula.
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/651BBBEA-577B-461B-97DD-1CCF3B482687-766x1024.jpeg)
This mixture is scalding so be very careful when making this
Add in heavy cream and stir well.
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/027DC503-F105-464A-9D0A-D00E4A9C0DF1-766x1024.jpeg)
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.
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/68CF406A-40B3-4B18-A846-75F50EED2C53-766x1024.jpeg)
Let’s get the other ingredients ready for the Biscuit Pudding
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/05C705BA-7B30-4C3A-A8B0-FA58C7256644-768x1024.jpeg)
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
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/194A2B4A-8F07-494D-A72D-8576F717C0EC-766x1024.jpeg)
Layer Three : The remaining Dark Chocolate Pudding
Layer Four : Soaked Layer of Biscuits
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/22FB26DC-E11C-4ADE-9500-31B9756D7408-766x1024.jpeg)
Layer Five : Creamy Caramel Pudding
Layer Six : Layer of Sliced Swiss Roll(drizzle some milk and coffee mixture over this if you prefer)
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/4B4A595E-F731-48C0-BB18-3BBA93975B67-766x1024.jpeg)
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
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/3F9918A6-1680-4D90-B9C9-151381716CA1-766x1024.jpeg)
If you don’t have cling wrap you could use lunch sheets.This little tip makes un moulding so much easier
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/9E171D66-DE53-4C39-96E3-AB313073E0BF-766x1024.jpeg)
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
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/06EE2A9D-681E-419A-90E3-7D61C73D0581-766x1024.jpeg)
![](https://www.mylankanfoodjournal.com/wp-content/uploads/2021/07/CFD7EB31-7D15-4C34-8234-DFCBC2EB2549-766x1024.jpeg)
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