Marie buiscuit pudding.
Here’s how you whip up your favorite childhood dessert, the sugary sweet Marie biscuit pudding, we all remember indulging in.
- Make the chocolate buttercream icing.
- Soak the Marie biscuit and layer it between chocolate icing spread.
- repeat and repeat until you come to the final layer.
- And the final layer of thick chocolate icing is topped with cashew nuts(optional).
Yes, it’s that easy.
If you’ve never made this classic Marie biscuit pudding dessert then it’s time to give this simple no-bake pudding recipe a try.
It’s fail-proof and definitely a crowd-pleaser.
Winning a heart and making your fellow Sri Lankan friend feel the love is simply a matter of making them a chocolate Marie biscuit pudding.
What makes this easy no-bake recipe so tempting to make.
Because…
- There’s no complicated cooking method involved, it’s a not baked but simply refrigerated once assembled.
- Easy to find ingredients,
Yes, if you have butter, Marie biscuits, milk, cocoa powder, vanilla, icing sugar which you will notice, are all baking pantry ingredients you might already have.
- Make the biscuit pudding once, and you can just I ball the ingredients to feed a crowd easily by doubling the ingredients.
Save the recipe to your favorite Pinterest board!
Utensils and appliances needed to make the Marie biscuit pudding.
Large bowl to mix the buttercream icing.
Spatula
Mesh strainer to sift icing sugar and cocoa powder.
Small bowl to hold the milk.
Medium-sized pyrex dish or any type of deep dish that can hold three layers of biscuits and buttercream icing.
More easy desserts to make like the Marie biscuit pudding.
No-bake- chocolate biscuit cake.
Easy chocolate-Nutella pudding.
Condensed milk caramel pudding.
Storing– always keep the Marie biscuit pudding refrigerated. can be stored in the original pyrex dish and covered with its lid or use cling film or foil.
How to make
Sri Lankan
chocolate biscuit pudding
Ingredients mentioned below use standard measuring cups and spoons.
3 and 1/2 cup of icing sugar(I needed only 3 cups but to those of you who like with a thicker layer of chocolate icing you can use extra 1/2 cup)
4 tablespoon of cocoa powder
1 teaspoon of instant coffee or regular coffee granules
1 cup of butter(1/4 cup extra butter if using extra 1/2
Pinch of salt
1 teaspoon of vanilla
1 and 1/2 cups of milk
80-90 Marie biscuits(buy a large 330g pack or 5-6 smaller 75g pack)
1/ cup of coarsely crushed cashews(optional)
Method
Have all your ingredients ready to make the Marie biscuit pudding.
How to make the buttercream icing.
Sieve the icing sugar(3 cups. 1/2 a cup more if making extra icing)onto a large bowl.
Followed by sifting cocoa powder(4 tbs) and instant coffee(1 tsp-substitute with regular coffee).
Tap on the mesh to make the cocoa sift quicker.
Soften the butter by breaking the butter(1 cup) with a spoon first.
And then gradually add the sifted icing sugar with cocoa powder, followed by a pinch of salt and vanilla(1 tsp). combine well.
I ended up not creaming the butter first before adding the other ingredients which resulted in me having to mix for a longer time to get the butter icing done.
So make sure you soften the butter by first mixing it with a spoon.
Once you have the chocolate buttercream done, set it aside.
Have your medium-sized pyrex dish ready to make the biscuit pudding.
Soak the biscuit one at a time in milk. 3-5 seconds of dunking should do.
And lay the biscuit slightly overlapping each other.
Continue doing this until you have the first biscuit layer done.
Add the 3-4 tablespoon of chocolate icing over the biscuit layer and spread evenly. be generous with this layer of icing.
Once you’ve spread the icing, soak a few more Marie biscuits and add another layer.
Add another thinner layer of icing than the first one, on top of the second biscuit layer.
I would like to mention that how much chocolate icing you add between the layer is your preference.
I like mine to have the bottom layer and the top layer thicker while the middle layers to be thin.
This way, when I cut into the pudding, I taste the biscuits more than the icing which can be overwhelming and too sweet.
Soak biscuits and lay the 3rd layer. this time not overlapping each other.
Followed by adding all the remaining Marie biscuits after soaking them in milk.
Add these biscuits on the edges to even out the last layer.
Then spread the last layer of chocolate icing. this layer should be thick.
Once you are done refrigerate the chocolate biscuit pudding to set(5-6 hours).
Once chilled, you can cut and serve as individual pieces. 
Always keep the Marie biscuit pudding refrigerated if you are not serving it as the butter icing tends to melt.
If you’ve never made this classic Sri Lankan Marie biscuit pudding dessert then it’s time to give this simple no-bake dessert a try. It’s fail-proof and definitely a crowd-pleaser. Have all your ingredients ready to make the Marie biscuit pudding. Sieve the icing sugar(3 cups. 1/2 a cup more if making extra icing)onto a large bowl. Followed by sifting cocoa powder(4 tbs) and instant coffee(1 tsp-substitute with regular coffee). Tap on the mesh to make the cocoa sift quicker. Soften the butter by breaking the butter(1 cup) with a spoon first. And then gradually add the sifted icing sugar with cocoa powder, followed by a pinch of salt and vanilla(1 tsp). combine well. I ended up not creaming the butter first before adding the other ingredients which resulted in me having to mix for a longer time to get the butter icing done. So make sure you soften the butter by first mixing it with a spoon. Once you have the chocolate buttercream done, set it aside. Have your medium-sized pyrex dish ready to make the biscuit pudding. Soak the biscuit one at a time in milk. 3-5 seconds of dunking should do. And lay the biscuit slightly overlapping each other. Continue doing this until you have the first biscuit layer done. Add the 3-4 tablespoon of chocolate icing over the biscuit layer and spread evenly. be generous with this layer of icing. Once you’ve spread the icing, soak a few more Marie biscuits and add another layer. Add another thinner layer of icing than the first one, on top of the second biscuit layer. I would like to mention that how much chocolate icing you add between the layer is your preference. I like mine to have the bottom layer and the top layer thicker while the middle layers to be thin. This way, when I cut into the pudding, I taste the biscuits more than the icing which can be overwhelming and too sweet. Soak biscuits and lay the 3rd layer. this time not overlapping each other. Followed by adding all the remaining Marie biscuits after soaking them in milk. Add these biscuits on the edges to even out the last layer. Then spread the last layer of chocolate icing. this layer should be thick. Once you are done refrigerate the chocolate biscuit pudding to set(5-6 hours). Once chilled, you can cut and serve as individual pieces. Always keep the Marie biscuit pudding refrigerated if you are not serving it as the butter icing tends to melt. Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.Sri Lankan marie buiscuit chocolate pudding(no-bake).
Ingredients
Instructions
How to make the buttercream icing.
Nutrition Information:
Yield:
5
Serving Size:
1
Amount Per Serving:
Calories: 5432Total Fat: 337gSaturated Fat: 143gTrans Fat: 6gUnsaturated Fat: 173gCholesterol: 425mgSodium: 7647mgCarbohydrates: 528gFiber: 18gSugar: 57gProtein: 83g
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.
All images and text on this website are protected by copyright.
