No Bake Biscuit Pudding with silky layers of custard and soft biscuits. An easy, delicious dessert perfect for gatherings and quick sweet cravings.
Introduction
This No-Bake Biscuit Pudding recipe fits the bill if you’re looking for something creamy, comforting, and really easy to make. This classic dessert is enjoyed by many cultures around the world and is made up of silky custard, tender layers of biscuits, and an overall melt-in-the-mouth richness reminiscent of nostalgia and pure luxury.
No baking, no special equipment, or tricky techniques make this dessert perfect for beginners and very experienced home cooks alike. This truly is a versatile dessert since you can prepare it for everyday family meals, during festive gatherings, celebrations, parties, or even late at night when you have cravings for something indulgent yet easy to make.
The heart of this dessert is a smooth custard base made with milk, sweetened condensed milk, and cornstarch for texture. Paired with layers of soft biscuits that gradually absorb the cream, the result is a pudding that tastes even better after chilling. As the layers rest, they meld together to create a dessert that’s like taking tiramisu, trifle, and classic custard pudding all in one.
It is perfect whether one relishes it as a treat straight from the fridge, with nuts, chocolate, or fruit, or is kept basic and traditional. This recipe ensures that the layered pudding comes out great-tasting, creamy, and well-structured every time.
Ingredients
For the Custard Layer
3 cups (700 ml) whole milk
1 can (14 oz) sweetened condensed milk
4 tablespoons cornstarch
1 tsp vanilla extract
1/4 cup butter, if you want extra richness
For the Biscuit Layers
2 packets digestive biscuits or graham crackers
You can use any plain tea biscuits that you like.
For the Topping
Crushed biscuits or graham crackers
Whipped cream, chocolate shavings, toasted nuts, or cocoa powder (optional).
Directions:
Step 1: Make the Creamy Custard Base
In a medium saucepan, whisk together the whole milk, sweetened condensed milk, and cornstarch until the cornstarch is completely dissolved. It is essential to ensure there are no lumps at this stage as this will determine how smooth your custard becomes.
Place the saucepan over medium heat and start cooking the mixture, stirring constantly with a whisk or heat-resistant spatula until it doesn’t stick to the bottom. As it heats up, it will gradually thicken. This usually takes 6–8 minutes.
When the custard reaches a thick pudding state and just starts to bubble, remove from heat. Stir in the vanilla extract and butter if using (adds richness and silkiness to the pudding).
Set the custard aside for 2–3 minutes to cool a little while stacking.
Step 2: Prepare Your Dish and Biscuits
Choose a rectangular or square dish-approximately 8×8 inches or so. You may use even a glass serving dish so that the dish looks pretty with the layers visible.
Line the bottom of the dish with biscuits in one single layer. You can even break the biscuits into smaller pieces so that all gaps are filled. The biscuits don’t have to be dipped in milk; the warm custard will naturally soften them during chilling.
Step 3: Assemble the Layers
Place a lavish layer of the warm custard over the biscuits, spreading it evenly using a spatula.
Next, place more biscuits over the custard. Repeat this process, changing between custard and biscuits, until all custard has been used, with custard on top.
Smooth out the surface area in a gentle manner.
Step 4: Add the Final Topping
Sprinkle crushed biscuits over the top layer of custard for texture and some added visual appeal.
You can also finish with chocolate shavings, a dusting of cocoa powder, chopped pistachios, or sliced toasted almonds.
Step 5: Refrigerate the dessert
Cover the dish with plastic wrap or foil and refrigerate at least 4 hours. Preferably, chill it overnight. This will completely soften the biscuits and meld together.
It should be chilled until the pudding has a firm, creamy consistency and maintains its layers nicely.
Origin of the Recipe
No-bake biscuit puddings have been relished for decades in many cultures. This concept originally emerged as a home-friendly version of the European trifles and custard desserts. Layered biscuit puddings became popular in South Asia, the Middle East, and parts of Europe due to their simplicity, affordability, and versatility.
This one here incorporates the richness of condensed milk into a custard pudding, perhaps most analogous to classic refrigerator cakes and tea-time biscuit desserts. Over time, it became a favorite comfort dish-perfect for when hot days made cooking with the oven less of an ideal activity.
Presentation Ideas
Place the pudding in individual glass servings for an elegant, café-style dessert.
For a richer and more decadent version, add a layer of chocolate ganache on top.
Decorate the top with berries or sliced strawberries to give a fresh fruity twist.
Dust with cocoa powder for a minimalist, classic look.
Throw on some caramel or honey for an added flavor towards the end.
Recipe Details
Cuisine: International
Category: No-Bake Dessert
Easy Servings 8–10
Prep Time: 10 minutes
Prep Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Best Season All year round-perfect for warm weather and festive gatherings.
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