Chocolate biscuit pudding is also known as CBP is layers of Biscuit dipped in milk and chocolate icing made as a pudding. There are a few desserts that are typical Sri Lankan and this is one of the desserts that is iconic to Sri Lanka.
As a child, I always loved this dessert although I never attempted to make it until recently. I remember at our school canteen they used to sell the best chocolate biscuit pudding in a small tub and it was such a luxury to me as a small kid. My parents used to give me 10 rupees, and I would often wonder if I should spend the money on a hot dog, which was bloody delicious as well or the chocolate biscuit pudding, the only thing was it was such a tiny portion but I always ended up buying the pudding.
Can I substitute Marie biscuits
I am not sure about the origin of this dish but it has definitely become a Sri Lankan classics. CBP is made with Marie biscuit. I never attempted to try it with a different biscuit because there are some dishes that are just memories that should never be substituted to any other type of biscuits.
Do I have to use Sri Lankan Marie biscuits?
Nope, If you are not living in Sri Lanka don’t worry just go to your local supermarket and check for Marie biscuits, Now some international brands have Marie biscuits, for example in Australia Arnott’s brand have Marie biscuits.
I have to admit, this is one of the simplest desserts to make because there is no baking but I have tried 5 different types of Marie biscuit puddings and I am finally happy with this recipe. I have most definitely served some bad chocolate biscuit puddings to people while trying to perfect it. well, I can guarantee, that this recipe is highly addictive.
Do you add egg in Chocolate biscuit pudding?
Everyone has their own way of making chocolate biscuit pudding, some add egg, some don’t and I have tried them all. what I have done differently is I have married my chocolate buttercream recipe and chocolate mousse recipe together & I have topped it up with a chocolate ganache to give an extra oomph of chocolate and flavour. This recipe cannot be carved, this is actually a scoopable Chocolate biscuit pudding. after all, I really believe if its a pudding, it needs to be scoopable and not sliced.
it’s not going to be very pretty to look at but it surely is sooo damn tasty.
How long to dip Biscuits in Milk?
I am sure you have come across many times when you dunk your biscuits in a cup of coffee or tea, there is a crucial timing that you need to take the biscuit out, because if you keep it too long then it will melt into the coffee. well, it’s the same principle, you shouldn’t keep the biscuits too long in the milk, as it will get too hard to build the layers and you will end up with a mushy pudding, just enough so it still holds the shape but soft at the same time.
What if I don’t want to add eggs into the Chocolate biscuit pudding?
It’s definitely possible. Just use my American buttercream recipe. My trials and developments have always ended up better with the addition of the eggs. But saying that, the no-egg version is still tasty.
What kind of cocoa powder to use?
I always use dutch cocoa powder, as this gives a good deep brown colour. any other cocoa powder works perfectly fine as well.
How long to chill the marie biscuit pudding
At Least 4 hours and preferably overnight
You can also try my other dessert recipes.
Watch How to make chocolate biscuit pudding
Step by step recipe how to make chocolate biscuit pudding
Sri Lankan Chocolate Biscuit Pudding
Soaking Marie biscuits
- 140 g Marie Biscuits ( 1 1/2 packets)
- Milk Fresh
- 3 tbsp Cocoa powder
- 150 g Icing sugar
- 100 g Butter Soften
- 2 Eggs (Separated)
- 1 tsp Vanilla essence
- 135 g Dark chocolate Chopped
- 135 g Cream Thicken, whipping cream
- Firstly in a mixing bowl place, the egg white and beat until firm peaks form. Leave it aside.
- On a double boiler, place the whisked egg yolks and cook it until it's pale and creamy. leave aside (Double boiler: Heat half a pot of water on medium heat, place a bowl on top of the pot of water)
- Place the Soften butter and icing sugar in a mixing bowl and mix on low speed first then increase the speed and mix well until creamy
- Add the Cocoa powder, vanilla and mix for further 1 minute until incorporated
- Using a spatula fold in the egg white and egg yolk until fully incorporated.
- On a double boiler place, the chopped chocolate and cream and heat until chocolate is dissolved and fully incorporated. This mixture should resemble a chocolate sauce
Assembling the pudding
- Use small square tray ( I used a 25cmx15cm inch tray), If you wish to unmould the pudding then line it with cling film and assemble the pudding on the cling film.
- Dip the buiscuits in cold milk until it is slightly soft
- layer the tray with the soaked biscuits, then top up with the chocolate mixture. Then repeat the layers until its fully staked up and finally finish it off with the chocolate mixture
- Leave it in the fridge for 1 hour
- Once cooled pour the chocolate ganache on the top, put it back into the fridge for at least 3 hours or leave it overnight. (If you wish to unmould then take off the cling film and add place the pudding on top of a wire rack and add the ganache on the top, shake off excess ganache and place it in the fridge for at least 3 hours or preferably overnight to set)