Delicious and indulgent, this Marie biscuit chocolate pudding is surely one of my go-to desserts that you can whip up in half an hour but of course, you need to chill it in the fridge for a good few hours before digging in.
Growing up in Sri Lanka, my sisters and I were so obsessed with Marie biscuits and I remember my parents used to buy us packs and packs of these Sri Lankan cult favourites as three of us managed to gobble up about 2 kilos in only a few weeks (dipped in milk tea, you all Sri Lankan’s know what I mean).
Ingredients;
150g icing sugar
200g cocoa powder
4 tbsp. butter in room temperature (I used vegan butter to keep the recipe plant-based)
80ml milk (I used soy milk)
Additional milk to soak the Marie biscuits ( about 250ml)
500g Marie biscuit
Pinch of salt
2 tbsp. instant coffee powder
1 tsp vanilla essences
3 tbsp. brandy
Handful of chopped cashews
Chocolate sprinkles (optional)
Method;
- Whip up all the ingredients in a bowl except biscuits, cashews and chocolate sprinkles using a mixer at low speed until combined well. You can vary the amount of milk you add depending on your preferred consistency you are after. I prefer my biscuit pudding to be slightly on the gooey side so I added about 90ml.
- Spread a thin layer of the chocolate buttercream on the bottom of your dish. Dip the Marie biscuits in batches for about 3-5 seconds. The key here is to keep the biscuits with a slight crunchiness after soaking. Place these biscuits in a layer over the choc-buttercream.
- Spread another layer of choc-buttercream followed by a layer of biscuits. Repeat this until you reach the top.
- Sprinkle with chopped cashews and chocolate sprinkles to give extra texture.
- Cover and leave it in the fridge for about 4 hours.
- Serve with cherries 🍒