biscuit pudding Recipe

If you adore creamy, nostalgic desserts layered with a touch of crunch, biscuit pudding is about to become your new favorite treat. This classic recipe transforms humble Maria biscuits, rich creams, and sweetened milks into a sumptuously layered pudding that’s as impressive as it is easy to whip together. Whether you’re planning a festive dinner or need a quick dessert for unexpected guests, biscuit pudding delivers both homestyle comfort and a dash of elegance. Just wait until you see the smiles after the very first bite!

Ingredients You’ll Need

The magic of biscuit pudding really comes from using everyday ingredients, each bringing something special to the table. These simple components build luscious textures, deep flavors, and that picture-perfect finishing touch.

• Maria biscuits: These classic tea biscuits hold their shape after soaking, lending a gentle crunch and subtle sweetness to each layer.
• Evaporated milk: Its rich, creamy flavor soaks into the biscuits and binds the dessert together.
• Condensed milk: Sweet and silky, it balances the richness while sweetening the pudding just enough.
• Heavy cream: When whipped, it becomes light and pillowy, layering the pudding with softness and airiness.
• Icing sugar: Adds a delicate sweetness to the whipped cream, making every bite just right.
• Nuts: Walnuts, almonds, or cashews bring crunchy contrast and a toasty depth of flavor.
• Grated chocolate: A final flourish, providing a gentle bitterness and irresistible aroma to crown each serving.

How to Make biscuit pudding

Step 1: Prepare the Milk Mixture

Start by combining the evaporated milk and condensed milk in a bowl. Stir them until fully blended—this dreamy duo is what transforms the biscuits into velvety, flavorful layers. Using both milks gives your biscuit pudding depth, sweetness, and that classic, crave-worthy richness.

Step 2: Whip the Cream

Next, pour the heavy cream into a chilled mixing bowl, add the icing sugar, and whip until stiff peaks form. This whipped cream forms the luscious clouds between the biscuit layers. The icing sugar not only sweetens, but also helps stabilize your cream so it stays soft and beautiful as the pudding chills.

Step 3: Assemble the First Layer

Take a 13-by-8 inch dish and lay out a single, even layer of Maria biscuits, ensuring the base is fully covered. Gently pour one-third of the milk mixture over the biscuits, allowing them to soak and soften ever so slightly—this is what makes biscuit pudding so irresistibly tender.

Step 4: Add Cream, Nuts, and Chocolate

Spread one-third of the freshly whipped cream over your biscuit layer, smoothing it out gently with a spatula. Generously sprinkle a third of your chopped nuts over the cream, then shower the whole layer with grated chocolate. This blend of creamy, crunchy, and chocolatey is the heart and soul of biscuit pudding.

Step 5: Repeat the Layers

Repeat this process two more times: biscuits, milk mixture, whipped cream, nuts, and chocolate. Finish with a gorgeous snow of grated chocolate on top. By the final layer, your dish will look like an inviting, decadent mosaic—hard to resist already!

Step 6: Chill Overnight

Now for the hardest part: place the assembled biscuit pudding in the refrigerator overnight. This resting time lets the flavors meld, and the biscuits absorb the creamy liquid, resulting in distinct, melt-in-your-mouth layers. Trust me, it’s worth every moment of anticipation.

How to Serve biscuit pudding

Garnishes

A sprinkle of extra grated chocolate and a few whole nuts on top give biscuit pudding that irresistible, dessert-table finish. You can also add a dusting of cocoa powder or a scattering of edible gold flakes for something special—especially when you want to impress your guests.

Side Dishes

Since biscuit pudding is rich and creamy, serving it with something tart can be lovely. Fresh berries or a simple fruit compote work wonderfully, providing bright, juicy contrast. If you’re truly indulging, pair it with a scoop of vanilla or coffee ice cream for double decadence.

Creative Ways to Present

While biscuit pudding is most often served from a large dish, you can also build individual servings in glasses or jars for a chic, modern twist. For parties, try mini trifle cups or even biscuit pudding “parfaits” in wine glasses—layers look especially beautiful when they’re on display.

Make Ahead and Storage

Storing Leftovers

Biscuit pudding actually gets even better after a day or two as the flavors continue to develop. Keep any leftovers tightly covered in the refrigerator, where they’ll stay fresh and delicious for up to 3 days. The creamy layers will remain dreamy, and the biscuits will hold just the right amount of softness.

Freezing

While it’s possible to freeze biscuit pudding, the texture will change and the fresh whipped cream may lose its airy quality. If you do choose to freeze it, wrap your dish very well in plastic wrap and then foil, and enjoy within a month for best results. Thaw slowly in the refrigerator overnight before serving.

Reheating

Biscuit pudding is best enjoyed cold, straight from the refrigerator. There’s really no need to reheat it, as the creamy texture and flavors shine when chilled. If you want to soften it just a touch, let it sit at room temperature for 10 minutes before serving.

FAQs

Can I use a different type of biscuit?

Yes! While Maria biscuits are classic, you can substitute with digestive biscuits, graham crackers, or even rich tea biscuits. Just be aware that the soaking time may vary depending on the biscuit’s thickness and texture.

What types of nuts work best?

Almost any nut works well in biscuit pudding. Cashews and walnuts lend a lovely buttery crunch, while almonds offer a more pronounced nutty flavor. You can use one type or mix several for extra texture.

Is it possible to make this pudding less sweet?

Definitely. Try using less condensed milk, or balance the sweetness by adding a little unsweetened cocoa powder to your cream. For an even lighter version, use low-sugar biscuits or skip some of the grated chocolate on top.

Can I make biscuit pudding without nuts?

Absolutely! If you have allergies or just prefer a simpler dessert, simply leave out the nuts. You might want to add a few extra biscuits for added texture, or replace the nuts with thinly sliced fruit like strawberries or bananas.

How far in advance can I assemble biscuit pudding?

You can prepare biscuit pudding up to two days in advance. In fact, making it ahead allows the biscuits to fully absorb the milky mixture and meld all the flavors together, making each spoonful even more delicious.

Final Thoughts

There’s something truly special about sharing biscuit pudding with friends or family—a little nostalgia, a lot of creamy goodness, and smiles all around the table. Go ahead, give this crowd-pleasing recipe a try and see just how easy it is to create a homemade dessert that everyone loves. You might just discover it’s the new classic in your kitchen!

Print