Tuesday, February 15, 2011

Cocoa Biscuit Pudding

Prep Time: 15 min
Cooking Time: 2 to 3 min
Serves: 4

  1. Marie biscuits - 25 no's
  2. Whole milk - 3 cups + 1/2 cup
  3. Sugar - 6 tbsp
  4. Cornflour - 3 tbsp
  5. Cocoa powder - 3 tbsp
  6. Filter coffee decoction (optional) - 5 tbsp diluted with 3 tbsp water
For garnishing
  1. Cashew nuts (chopped) - 2 tbsp
  2. Almonds (grated) - 2 tbsp
  3. Raisins - 2 tbsp
  1. Dip each marie biscuit on both sides in diluted coffee decoction and arrange them in a serving bowl.
  2. Repeat same method until all biscuits are done.
  3. In a heavy bottomed pan boil milk, sugar; stir until all sugar has dissolved completely.
  4. In a bowl, mix cocoa powder and cornflour.
  5. Make a smooth paste using half cup milk; ensure no lumps are formed.
  6. As the milk begins to boil, add cocoa, cornflour mixture and stir well.
  7. Keep stirring continuously and cook for about 2 to 3 min.
  8. Switch off gas as the mixture begins to thicken like that of custard; yet of pouring consistency.
  9. While still hot, pour the mixture all over the biscuits in such a way that they are completely dunked in the cocoa sauce.
  10. Garnish with nuts and raisins; refrigerate & serve chilled.
  • Can also use instant coffee powder mixing with Luke warm water.
  • Dissolve three teaspoon sugar in a cup of milk; dip marie biscuits on both sides & arrange in a serving bowl; this method is for those who loathe coffee flavor in the recipe.

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