Chocolate biscuit pudding

6 servings
15 min
45 min


Number of serving: 6
1/2 Cup butter (125g)

3/4 Cup Castor Sugar

350ml Unsweetened Cream

2 Eggs (separated)

150gm Dark Chocolate

2 Tablespoons Cocoa

1/2 - 1 cup Chopped Cashews (or Almonds)

2 packets Marie Biscuits

1 cup milk

Brandy or Rum (Optional - I use liberal amounts - 4 to 6 tablespoons!!)


  • Separate eggs, ensuring that egg whites have no yolk.

    Melt chocolate with the cream over a slow fire. Ensure cream does not boil. Beat in egg yolks quickly. Leave to cool. Once cool, whip till slightly thick but not stiff.

    Cream butter and 1/2 the sugar. Add in chocolate mixture and sifted cocoa. Add Brandy (dependent on your alcoholic tendencies!)

    Whisk egg whites till they peak and then add the remaining sugar, whisking till nice and thick. Fold in egg whites to chocolate mixture. Stir in 75% of nuts.

    Dip Marie Biscuits into milk (to soften slightly) and line a tray with one layer of biscuits. Cover the biscuits with a layer of mixture. Alternate with layers of biscuits and mixture (with final layer being mixture)

    Sprinkle remaining nuts on top (just for the sake of presentation) Place in a Preheated oven of 180C/gas 4 for about 20-30 Min's. Take out of the oven let it cool and then cover with glad wrap

    Chill for at least 2-3 hours but preferably overnight.


Chocolate Biscuit Pudding, photo 1
Chocolate Biscuit Pudding, photo 2





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