EVENT: FOODIES_ REDOING OLD POSTS #26
Updated on 29/05/2020
For this event, Foodies_Redoing Old Posts my 26th re done recipe is an all time family favourite – biscuit pudding.
What is the group Foodies _Redoing Old Posts all about?
Before discussing what the family favourite is, lets me explain a bit about this group. Updating posts with better photos or better write up or both is what the group Foodies_Redoing Old Posts started by Renu allows us to do. The advantage of rewriting the post in a better manner makes it more SEO friendly and good photos is what attracts your fans to check out the recipe. This group allows to stay focused on updating old posts as my previous photos are really bad. I’ve not taken a photography course (but would love to when I get the chance) nor have I taken any food presentation classes. But learning and trying to improve which each post.
What is Biscuit Pudding?
This is a through and through a family recipe. Before my marriage, biscuit pudding for me was where a layer of biscuits sandwiched with fresh cream or chocolate and topped with more cream and chocolate. This was then topped with fruits, nuts, etc and served. I learnt this biscuit pudding from my mother in law, Nunu. She in turn learnt it from her Friends Club where ladies would get together monthly and teach others different skills.
From what I gather, the Biscuit Pudding that Nunu taught me is a version of the famous Sri Lankan Style Biscuit Pudding. The Sri Lankan Biscuit Pudding uses milk dipped biscuits with layers of chocolate icing or chocolate pudding.
Biscuit Pudding is not only my hubby’s family favorite but the love for it fast caught on with my side of the family and our friends. Once I was able to make Biscuit Pudding on my own, it became a party favorite too. There would always be requests from the family members to make some more, so that leftovers could be enjoyed the next. Sometimes it was a scramble as to who got to it first. Later comers would have to do with a piece of fruit.
Whenever, friends would be invited for dinner parties, they would request that we make Biscuit Pudding.
Fast Forward ….
When I first taught my sister in law who lives in London, how to make biscuit pudding, we had to boil the sweetened condensed milk tin for an hour or so. Then, ready made Carnation Caramel by Nestle began to appear on the shelves and that’s what we started using whenever my sister in law or I made the pudding in UK. Also we replaced the tiny thin UK Marie Biscuits with Rich Tea Biscuits as not only do they soak up the milk cream mixture, but also hold shape unlike other biscuits. My sister in the US uses Goya Marie Biscuits.
Over time the famous Manji Marie Biscuits in Kenya have changed. Not only do they taste a bit weird but sometimes tend to sort of ‘melt’ in the milk cream mixture. I’ve tried other brand Marie Biscuits but they are not the same. Finally found that the Indian Britannia Brand Marie Biscuits work well.
Some Desserts that the family loves:
Mango and Passion Fruit Paleta
Lemongrass and Ginger Infused Pineapple Coconut Ice Cream
Make it in a big tray or individual portions
Both are fine. I find making the pudding a tray saves space in your fridge whereas making individual portions becomes so much easier to serve at parties. So obviously it all depends on how much your making and how big your fridge is. Personally, I find individual portions the best as not all the guests want to over indulge in a dessert.
Ingredients Required to Make Biscuit Pudding:
- Good quality Marie Biscuits or Rich Tea Biscuits – many other brand of biscuits tend to get too soaked in the milk cream mixture.
- Sweetened Condensed Milk – the un opened tin is allowed to boil in water for 90minutes to 2 hours over medium heat in a closed pan or pressure cooker without the whistle. If you get ready made thick caramel like Nestle Carnation Caramel then use that to save time on cooking it.
- Walnuts – a must as the taste comes from the walnuts
- Cashew Nuts – a must too.I’ve tried with other nuts and it does not taste the same.
- Vanilla Extract – for flavoring
- Dairy Fresh Milk – full fat milk is the best but you can use lower fat milk. Skimmed milk doesn’t work well.
- Fresh Cream – heavy, double or whipping cream. Gives the dessert a semi creamy consistency. When I don’t get fresh whipping cream in India, I use Amul Cream and it works well for the dessert.
- Instant Coffee Powder – optional. I use it as it gives a wonderful flavor to the dessert.
Dietary Tips:
Suitable for vegetarians as no eggs or gelatin is used.
BISCUIT PUDDING
Ingredients
- 40 Marie Biscuits
- 1 tin sweetened condensed milk 397g
- 3 cups fresh milk cold
- 2 cups fresh cream
- 1 tsp vanilla extract
- ¾ cup walnuts chopped
- ¾ cup cashew nuts chopped
- 2 tsp instant coffee powder optional
Instructions
- Add water into a saucepan or pressure cooker about half way. Put the unopened sweetened condesnsed milk can in the water. Cover the pan or pressure cooker with a lid. If using the pressure cooker, don't use the whistle.
- Boil the unopened can of sweetened condensed milk in a saucepan or pressure cooker(without the whistle) for about 1½ - 2 hours.
- Let the can cool down completely.
- Apply the caramel on two of the biscuits, the underside.
- Dip one into the chopped cashew nut and the other to the chopped walnuts.
- The caramel will help the nuts to stick to it.
- Sandwich both together.
- Place it in the individual bowl or tray.
- Repeat with the remaining biscuits.
- Add milk, cream, vanilla extract, 3-4 tbsp of the remaining caramel and coffee powder (if using any) into a blender jug.
- Process the mixture till it becomes frothy. Taste the mixture for sweetness. Can add some more caramel if you wish.
- Pour the liquid over the sandwiched biscuits. Don't worry, the biscuits will try to float up.
- Add any extra chopped nuts that may remain.
- Cover the tray or bowls with cling film and put it in the fridge for about 4-6 hours. Best to make it overnight.
- After about 2 hours or so, using a spoon, pour the milk from the sides onto the biscuits.
- Serve biscuit pudding chilled.
Tips:
- Buy one of those large plastic/glass tins or trays with a lid. Very useful for desserts. That way you don't need to use too much of cling film or wrap.
- Make the caramelised condensed milk the previous day to save on time.
- If you are making half the recipe, then the save the caramel. Put it in a container in the freezer till you need it next time. Don't forget to add about a tbsp or so of it in the cream milk mixture.
- I have tried using other nuts but the taste is not the same. So try and get walnuts and cashew nuts.
Pin for Later:
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962