Chocolate Biscuit Pudding

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!

Ingredients
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!!)

Method

1. Separate eggs, ensuring that egg whites have no yolk.
2. 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.
3. Cream butter and 1/2 the sugar. Add in chocolate mixture and sifted cocoa. Add Brandy (dependent on your alcoholic tendencies!)
4. 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.
5. 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)
6. Sprinkle remaining nuts on top (just for the sake of presentation)
7. Place in a Preheated oven of 180C/gas 4 for about 20-30 Min's
8. Take out of the oven let it cool and then cover with glad wrap
9. Chill for at least 2-3 hours but preferably overnight.

After Thoughts...

• 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.