Who doesn't love a chocolate biscuit pudding, especially a Sri Lankan Chocolate Biscuit Pudding??? Yummo. I was excited to find this recipe from this blog Dad-Baker &Chef;.I did make a few changes, though as my sister is pregnant and can't eat anything with raw eggs in it.
This really is a fantastic pudding and everyone will love it: guaranteed AND it is so easy which is an added BONUS!
1/2 Cup butter (125g)
3/4 Cup Castor Sugar
350ml Unsweetened Cream
2 Eggs (separated)
150gm Dark Chocolate
2 Tablespoons Cocoa
1/2 - 1 cup Chopped Cashews (or Almonds)
2 packets Marie Biscuits
1 cup milk
Brandy or Rum (Optional - I use liberal amounts - 4 to 6 tablespoons!!)
- Separate eggs, ensuring that egg whites have no yolk.
- Melt chocolate with the cream over a slow fire. Ensure cream does not boil. Beat in egg yolks quickly. Leave to cool. Once cool, whip till slightly thick but not stiff.
- Cream butter and 1/2 the sugar. Add in chocolate mixture and sifted cocoa. Add Brandy (dependent on your alcoholic tendencies!)
- Whisk egg whites till they peak and then add the remaining sugar, whisking till nice and thick. Fold in egg whites to chocolate mixture. Stir in 75% of nuts.
- Dip Marie Biscuits into milk (to soften slightly) and line a tray with one layer of biscuits. Cover the biscuits with a layer of mixture. Alternate with layers of biscuits and mixture (with final layer being mixture)
- Sprinkle remaining nuts on top (just for the sake of presentation)
- Place in a Preheated oven of 180C/gas 4 for about 20-30 Min's
- Take out of the oven let it cool and then cover with glad wrap
- Chill for at least 2-3 hours but preferably overnight.
- I changed the quantity's of Marie Biscuits to two packets instead of one because I ran out when I used one and ended up using some shortbread biscuits that I had which still tasted amazing.
- You don't actually have to bake it you can just go from step 6 to step 9. Bake it if you're not too comfortable with the whole concept of having uncooked eggs in your dessert.