Dessert 2/52 – Coffee Biscuit Pudding!

This is a dessert that brings to mind fond memories of childhood birthday parties, home-made snacks and the warmth that only true friendship brings!

The first time I ever ate this pudding was at the house of a dear school friend, Sai. Her mom, Beena Aunty is an awesome baker and this was one of her signature dishes. And that memory has stuck with me ever since. Once I was old enough to experiment, this was one of the first desserts I tried out. And of course, I asked Beena Aunty for her recipe! I didn’t believe it then and sometimes I don’t believe it now, that something so rich and delicious can be so ridiculously simple!

Ingredients:

Marie biscuits- 15 biscuits or as required
Butter – about 1/2 cup or 100 gms
Icing sugar- 1 cup
Cocoa powder- 3 tbsp
Milk – approx 1 1/2 tbsp-2 tbsp
Vanilla extract- 1/2 tsp
Filter coffee or Instant Coffee powder- 1 1/2 tsp
Water- 1 cup

Method:

  1. Make a decoction of the coffee and let it cool. It should a strong brew.
  2. In a bowl, beat together butter and sugar until light and fluffy. You can use a wooden spatula or an electric hand mixer.
  3. Add cocoa powder and continue beating until well mixed.
  4. Add vanilla essence and mix well. Add milk little at a time and mix well. The consistency of the mixture should neither be stiff nor too watery. It should be easy to spread.
  5. Adjust according to taste. If you like it bitter add more cocoa powder. If yo252-1u like it sweet, add a little more sugar.
  6. Now dip the biscuit one at a time in coffee decoction and arrange it in a deep glass dish/ bowl. It doesn’t matter, if the biscuits overlap.
  7. With a spatula, spread the butter + sugar +cocoa powder mixture over the biscuits evenly filling all the gaps and corners. Repeat with another layer of biscuits dipped in coffee decoction and top it  with another layer of cream.
  8. Continue layering biscuits and cream alternatively until all the cream is over and the cream layer is the top most layer. I got 2 layers of biscuits and 3 layers of cream.
  9. You can add sprinkles or chocolate chips as topping.
  10. Cover with cling film and keep it in the refrigerator to set. If you like it be slightly hard, put it in the freezer. The pudding will melt if kept outside for a long time. So keep it in the refrigerator and take it out only when required.
  11. Serve with vanilla ice-cream for extra yum!!

 

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