Chocolate Biscuit Puddings are great and are a huge part of Sri Lanka dessert cuisine. Most people are put off by the fact that the recipe calls for uncooked eggs, though. Here’s an egg-less updated version, with an addition of whipped cream on top. Feel free to top it with pieces of chocolate too!
Serves 6-8 depending on the size of your dish.
200g Marie biscuits,crushed
100g Salted butter at room temperature
1 1/2 c milk
1 c sugar
3 tbsp cocoa powder
2 tbsp cornflour
1 tsp Vanilla/Rum
1 c heavy cream, whipped
Mix together crushed biscuits and butter till they are soft and sand-like. Spoon in half of it into wine glasses and press it with a spoon and level it.Reserve the remaining biscuit crumbs aside.
Make a thick sauce by boiling together milk,sugar, cocoa powder & cornflour.Whisk constantly to obtain a smooth sauce .When cooled, add vanilla/rum. Divide this among the wine glasses.
Top it with the remaining biscuit crumbs and then put a blob or two of whipped cream in each glass.
Let it set in the fridge for 4 hours. Serve cold.
You can decorate with a cube/square of chocolate.
Recipe from Ria’s Collection.