Simple, practical, and full of everyday flavour, biscuit pudding recipe | chocolate biscuit pudding | parle-g biscuit custard pudding is a vegetarian international dessert made with parleg biscuit / any digestive biscuit, cocoa powder, and vanilla extract in about 85 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 85 minutes
  • Yield: 4 Servings
  • Category: Dessert
  • Cuisine: international

Ingredients

for biscuit crumbs:

  • 200 grams parleg biscuit / any digestive biscuit
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 3 tbsp butter (melted)

for eggless custard:

  • 3 cup milk
  • ¼ cup custard powder
  • ¼ cup sugar

for chocolate ganache:

  • 200 grams chocolate chips
  • 100 grams thickened cream

Method

how to make parleg biscuit crumbs:

  1. firstly, in a mixi take 200 grams parleg biscuit and blend to a fine powder.
  2. blend to a fine powder by pulsing. you can use biscuit of your choice.
  3. transfer the biscuit powder to a large bowl.
  4. add 2 tbsp cocoa powder, 1 tsp vanilla extract and 3 tbsp butter.
  5. mix well making sure everything is well combined.
  6. form a crumbly mud-like texture. biscuit crumbs are ready, keep aside.

how to make the eggless custard:

  1. in a large kadai take 3 cup milk and ¼ cup custard powder.
  2. mix well making sure there are no lumps.
  3. once the custard powder is well combined add ¼ cup sugar.
  4. continue to cook until the mixture starts to thicken.
  5. the mixture must turn to a smooth silky texture. eggless custard is ready.

assembling the pudding:

  1. firstly, in a small cup take 2 tbsp of biscuit crumbs.
  2. using a small glass or spoon press tight making sure there are no gaps.
  3. pour in prepared custard to ¾ of the cup.
  4. cover and refrigerate for 30 minutes or until the custard sets.

how to make chocolate ganache:

  1. firstly, in a small bowl take 200 grams chocolate chips and pour 100 grams hot thickened cream.
  2. mix well until the chocolate melts completely.
  3. the mixture has to turn silky smooth consistency. if there are bits of chocolate you can melt using the microwave or using double boiler method.
  4. chocolate ganache is ready. cool it slightly.

eggless pudding preparation:

  1. after the custard layer has set, pour the ganache over it.
  2. refrigerate for at least 30 minutes before serving.
  3. finally, eggless biscuit pudding is ready to enjoy.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.