Sweet Biscuit Pudding is the ultimate comfort dessert that brings together layers of buttery tea biscuits and creamy chocolate custard, making it a family favorite that’s impossible to resist. Every bite offers a delightful harmony of soft, dunked biscuits and velvety pudding, topped with your choice of crunchy nuts or snowy coconut. Whether you’re hosting a cozy dinner or just craving a treat that feels nostalgic yet sophisticated, this recipe checks all the boxes for a showstopping no-bake dessert.

Sweet Biscuit Pudding Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Sweet Biscuit Pudding is just how unfussy the ingredient list is. Every element has a purpose, from building luscious texture to deepening the flavor, and together they create a dessert that feels much more luxurious than the simple pantry staples used.

Plain tea biscuits (20, such as Marie or digestive): These soak up the pudding while still offering a tender bite – great for layering and texture.
Whole milk (2 cups): Using full-fat milk ensures the custard comes out rich, creamy, and smooth.
Granulated sugar (1/2 cup): Brings all the flavors together and delivers just the right amount of sweetness without being overpowering.
Unsweetened cocoa powder (2 tablespoons): Gives the pudding its beautiful chocolate undertone and rich color.
Cornstarch (2 tablespoons): Thickens the custard to that perfect spoonable consistency.
Salt (1/4 teaspoon): Enhances all the sweet flavors, making the chocolate really pop.
Vanilla extract (1 teaspoon): Adds warmth and aroma that rounds out the dessert.
Unsalted butter (2 tablespoons): Finishes the custard with a silky mouthfeel and extra richness.
Sweetened condensed milk (1/2 cup): Intensifies flavor with sweet, milky decadence and extra creaminess.
Chopped nuts (1/4 cup, optional): For a bit of crunch and nutty depth – use what you love!
Desiccated coconut or grated chocolate (1/4 cup, for garnish): Adds a final flair of texture and beauty to each slice.

How to Make Sweet Biscuit Pudding

Step 1: Prepare the Chocolate Custard

Begin by setting a medium saucepan over medium heat. Pour in the whole milk, and add granulated sugar, cocoa powder, cornstarch, and salt. Grab a whisk and start stirring – you’ll want to keep the mixture moving continuously for about 5 to 7 minutes until it transforms into a shiny, custardy base. You’ll start to see it thicken and become glossy, which is exactly what you want before taking it off the heat.

Step 2: Enrich the Pudding Base

Once the custard is piping hot and thickened, remove it from the stovetop. Immediately stir in the vanilla extract, unsalted butter, and sweetened condensed milk. Watch as the butter melts and everything comes together into a thrillingly smooth, irresistible pudding. Let this mixture cool for just a few minutes, so it’s warm but not scalding when you start layering.

Step 3: Layer the Biscuits and Custard

Line the bottom of your favorite square or rectangular dish (a 7×11-inch dish works great) with a single layer of plain tea biscuits. Spoon a generous layer of the still-warm pudding mixture over the biscuits and use a spatula to spread evenly to the edges. Repeat the layers – biscuits first, then pudding – making sure to finish with a beautiful blanket of custard on top.

Step 4: Top and Chill

Sprinkle the top of your Sweet Biscuit Pudding with your favorite garnishes: chopped nuts for crunch and either desiccated coconut or a flurry of grated chocolate for elegance. Pop the dish in the refrigerator for at least two hours (or longer if you can resist) to let the flavors meld and the pudding set to that perfect, sliceable consistency.

How to Serve Sweet Biscuit Pudding

Garnishes

A beautiful garnish makes every slice feel extra special. After the pudding is fully set, shower the top with a handful of chopped toasted nuts (almonds or cashews are fantastic), a sprinkle of coconut, or curls of grated chocolate. Even a dusting of cocoa powder or a few fresh berries can add a lovely touch.

Side Dishes

Sweet Biscuit Pudding is delightful on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. If you want something simple and fresh, serve with a bowl of sliced strawberries or other tart fruit to balance out the sweetness.

Creative Ways to Present

For a playful spin, try making individual Sweet Biscuit Pudding cups in small jars or glasses – perfect for parties or picnics! Another option is to assemble the pudding in a loaf pan and slice it into neat pieces for a buffet table. Garnish each serving just before guests arrive for the ultimate wow factor.

Make Ahead and Storage

Storing Leftovers

Sweet Biscuit Pudding keeps beautifully in the refrigerator for up to four days. Just cover the dish tightly with plastic wrap or transfer leftover slices to an airtight container. The biscuits will continue to soften but the flavors actually intensify, making leftovers just as delicious.

Freezing

If you’d like to make this dessert even further in advance, you can wrap individual portions tightly and freeze them for up to two months. Thaw overnight in the refrigerator before serving. Note that the texture of the biscuits may be a tiny bit softer after freezing, but the pudding is still wonderfully tasty.

Reheating

While Sweet Biscuit Pudding is usually served cold, you can gently warm individual slices in the microwave for about 10–15 seconds if you prefer a softer, melty texture. Avoid overheating, as this can cause the custard to split or become runny.

FAQs

Can I make Sweet Biscuit Pudding without cocoa powder?

Absolutely! If you’d like a vanilla version instead of chocolate, simply skip the cocoa powder. You might want to add a bit more vanilla extract or a splash of coffee for another layer of flavor.

What can I use instead of tea biscuits?

Graham crackers, digestive biscuits, or even plain shortbread are all wonderful substitutions. The key is to use a biscuit that can hold up to layering without turning mushy too quickly.

Can I prepare Sweet Biscuit Pudding in advance?

Yes, in fact, Sweet Biscuit Pudding is even better when made ahead! Preparing it a day in advance helps the biscuits soften and the flavors develop, so feel free to assemble and chill overnight before serving.

Is there a vegan version of Sweet Biscuit Pudding?

You can absolutely make a vegan version by using plant-based milk, vegan butter, and coconut condensed milk. Just ensure your biscuits are also dairy-free and plant-based.

How do I prevent the custard from getting lumpy?

The secret is to whisk constantly when heating the custard base, making sure to dissolve any cornstarch clumps as you go. If a few lumps appear, you can strain the mixture before layering to keep the pudding ultra-smooth.

Final Thoughts

There’s something truly magical about sharing a spoonful of Sweet Biscuit Pudding with people you love. It’s easy, nostalgic, and wonderfully satisfying – whether you’re enjoying it on a whim or making it the star of your dessert table. Give it a try, have fun with the garnishes, and get ready for everyone to ask for seconds!

Sweet Biscuit Pudding Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 2 hours 25 minutes (including chilling)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful layers of Sweet Biscuit Pudding, a no-bake dessert that combines the richness of cocoa-infused custard with the comforting crunch of tea biscuits. This easy-to-make treat is perfect for satisfying your sweet tooth.

Ingredients

Scale

For the Pudding:

20 plain tea biscuits (such as Marie or digestive)
2 cups whole milk
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1/2 cup sweetened condensed milk

For Garnish:

1/4 cup chopped nuts (optional)
1/4 cup desiccated coconut or grated chocolate

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Instructions

Cook the Pudding: In a saucepan over medium heat, combine milk, sugar, cocoa powder, cornstarch, and salt. Whisk continuously until thickened. Remove from heat, add vanilla, butter, and condensed milk. Set aside to cool.
Assemble the Layers: Line a dish with biscuits, pour pudding, repeat layers, ending with pudding. Top with nuts and coconut or chocolate.
Chill and Serve: Refrigerate for 2 hours before serving.