Sunday, July 15, 2012

No Bake Eggless Chocolate Biscuit Pudding.

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Hello everybody, I am finally back after a break of 2 much needed break. We shifted our residence to our own new apartment, so I was kinda busy with my new home and settling down in the new locality. I apologize for the delay in answering queries and acknowledging comments from my readers and friends.  

have a confession to make.....this oh! so chocolatey pudding was made by my sis-in-law, vava. I just supervised helped her a little, like trying to take some pics with my nephews, nieces, and my kids hovering over it. Yes I admit I did not make this pudding, but sometimes I like to see others cook and this time I let in my sister-in-law, who is a great cook and though she is younger than me...I have learned a lot from her....ya, you never know from where you learn :) Remember my eggless pineapple pudding (which is the 3rd most popular recipe on this!), the sole owner of that pudding is my sis-in-law. So I hope you will enjoy this as much as I did.

That's the whole brood (my two brothers kids and mine) vacationing at Kovalam Beach, Kerala.

Now coming back to this pudding, its eggless, it has chocolate, butter, biscuit, and coffee.
Dieters, please excuse me.....

Recipe source: Vanitha.
Unsalted Butter: 100 gm/1 stick/1/2 cup.
Powdered Sugar: 100 gm.
Amul Cream: 1/4 cup.
Cocoa Powder: 100 gm.
Vanilla essence: 1 tsp.
Marie Biscuit: 150-200 gm.
Instant coffee: 2 tsp (I used nescafe).
Hot water: 1 cup.
50 gm of cashewnuts for sprinkling on top.

1. Mix instant coffee in hot water and keep aside to cool.
2. Cream butter and powdered sugar. Add cocoa and cream again.
3. Add whisked cream into it.
4. In a greased pudding dish (I  prefer rectangle or square), dip biscuit in the coffee and layer on the base of the dish. Spread a layer of the cocoa mix on top of it. Again put another layer of coffee drenched biscuits, (you can also sprinkle some coffee in between for more added flavor). Likewise do this step till the cocoa cream comes on top.
Sprinkle some roasted cashewnuts on top.
Keep in refrigerator for 2 hours. Serve chilled preferably with a dash of chocolate sauce.


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