Of all the desserts us locals love to indulge in, the chocolate biscuit pudding holds a special place in our hearts. Although today in Sri Lanka this dessert has lost its glory amidst the culinary revolution that is taking place in Colombo, the pudding still remains a home favourite. This culinary delight doesn’t have to always be relegated to occupy the after meal ‘dessert’ space. You can serve it as a slice, with a cup of tea or coffee as an early evening treat as well!
24 Munchee Tikiri Marie biscuits (1 packet)
30-40g of Ritzbury cooking chocolate (dark)
1 cup of icing sugar
7 tbs of butter
3 tbs of cocoa powder, sieved
1 tbs of Milk
1 ½ tsp of Vanilla essence
1 ½ tsp of instant coffee
1 cup of water (lukewarm water)
Line a tin or deep square dish with cling film.
Place the cooking chocolate in a heat proof bowl, melt over simmering pan of water and set aside.
In a heavy based bowl add the icing sugar, butter and whisk until smooth and light.
Whisk in the sifted cocoa powder.
Add the melted chocolate, vanilla and whisk. Next, whilst whisking, pour in the milk and combine well.
Add the instant coffee in to water and stir.
Carefully dip each biscuit in to the coffee mixture and place it on the lined tin (let it overlap).
Once the base of the tin has been layered, spread the chocolate on top of the layered biscuits with a spatula. Layer another level of coffee dipped biscuits.
Spread the remaining chocolate mixture generously on top of the layered biscuits.
Refrigerate for at least two hours before cutting into pieces and serving.