Marie biscuit pudding-Marie biscuit pudding is comfort dessert for me, it rich but eggless and no bake and that makes it my go-to easy biscuit pudding recipe.

I practically grew up on this during my teen days and those days "cream" was not so available so we used to skip it and cream only with butter and sugar and sometimes when we (my brothers and I) used to make with "tiger biscuits" when we ran out of marie biscuits, my brothers like making with tiger biscuits than marie.

Biscuit puddings are my favorite because they can be made easily and just a few hours of chilling they are good to eat! No baking needed, no eggs, easy peasy!

Wishing you a very happy and blessed new year!

Step By Step Tutorial:
Refrigerate (overnight) a pack of Amul cream and open the packet and scoop out the thick cream (we do not want the whey, use it in curries). Dunk the thick cream into a  bowl.

Add in 1 stick butter and whisk until light and fluffy.

Add in 1 1/2 cups sugar (I powdered the sugar), vanilla essence and cream again.  I have mixed 2 tsp instant coffee powder with 2 tsp sugar in half cup warm water and kept aside. Into a dish, dip each biscuit in the black coffee and line the dish.

Put half of the cream on top of the biscuit and spread it out. Drizzle a tablespoon of chocolate sauce over it (if you do not have chocolate sauce at hand check notes for substitute)

Again repeat the same; dip biscuits in black coffee and place on top of the cream. Then top it with the remaining cream and drizzle chocolate syrup.

Chill for at least 2 hours and serve. You can drizzle some chocolate syrup when you serve.

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Marie Biscuit Pudding - No Bake - Eggless Biscuit Pudding

PREP TIME: 10 mins    |  COOK TIME: 1 Mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Marie Biscuit: 200 gms or as needed.
• Sugar: 1 1/2 cups (powdered)
• Cream: 3/4 of a pack of Amul fresh cream
• Butter: 1 stick, 1/2 cup
• Vanilla Essence: 1 tsp
• Black Coffee: 1/2 cup (Check notes)
• Chocolate Syrup: As needed.

  METHOD:

1. Refrigerate (overnight) a pack of Amul cream and open the packet and scoop out the thick cream (we do not want the whey, use it in curries). Dunk the thick cream into a bowl.
2. Add in 1 stick butter and whisk until light and fluffy.
3. Add in 1 1/2 cups sugar (I powdered the sugar), vanilla essence and cream again. I have mixed 2 tsp instant coffee powder with 2 tsp sugar in half cup warm water and kept aside. Into a dish, dip each biscuit in the black coffee and line the dish.
4. Put half of the cream on top of the biscuit and spread it out. Drizzle a tablespoon of chocolate sauce over it (if you do not have chocolate sauce at hand check notes for substitute)
5. Again repeat the same; dip biscuits in black coffee and place on top of the cream. Then top it with the remaining cream and drizzle chocolate syrup.
6. Chill for at least 2 hours and serve. You can drizzle some chocolate syrup when you serve.

NOTES

• Powder 1 1/2 cups of sugar.
• Mix 2 tsp instant coffee powder with 2 tsp sugar in half cup warm water to make the black coffee.
• If you do not have chocolate syrup at hand; sprinkle plain cocoa powder on top of the cream instead.
• Since whole cream is not available here; I refridgerate the cream overnight and then scoop out the thick cream which has come on top and use the whey in curries.
• If you have double cream use it.
• If you like some crunch in between add in some chocolate chips.
• For me 1 1/2 cups sugar is perfect; if you feel it is a bit sweet use 1 cup sugar.
• Instead of Marie biscuit; you can use "tiger biscuit, graham crackers etc".

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