Chocolate Biscuit Pudding
By OcadoLife
Published on 27 March 2023
Created by Karan Gokani, chef and co-founder of restaurant chain Hoppers, this subtly spiced Chocolate Biscuit Pudding is inspired by the classic Sri Lankan dessert. Indulgent mousse-like ganache and milk-soaked biscuits are layered up to create an rich fridge cake. Karan has added a scattering of mini pretzels and chocolate eggs for an Easter celebration centrepiece, or you can serve it plain or add your own choice of topping.Time and servings
20 minsTotal time
16Servings
20 minsPrep time
Ingredients
- 300 g of icing sugar
- 90 ml of double cream
- 0.5 tsp of ground cinnamon
- 100 g of cocoa powder
- 150 ml of whole milk
- 225 g of rich tea biscuits (approx. 27)
- 100 g of mini chocolate eggs (optional)
- 0.25 tsp of nutmeg, grated
- 4 green cardamom pods, husks discarded and seeds crushed
- 25 g of pretzels (optional)
- 300 g of unsalted butter, softened
Method
Step 1
Put the butter, icing sugar and cocoa powder in a large bowl with a pinch of salt. Beat with an electric whisk until smooth; add 50ml milk and mix to combine. Add the double cream and spices; beat for 2-3 mins until light and smooth.Step 2
Line a 20cm x 20cm brownie tin or serving dish with cling film, leaving an overhang (this will help you to lift the pudding out later). Pour the remaining 100ml milk into a separate bowl. Dunk the biscuits in the milk, one at a time, for just 5 secs each. Arrange a third of the biscuits in a single layer to cover the base.Step 3
Spread one-third of the chocolate ganache on top and level the surface with the back of a spoon. Repeat the layers with the remaining milky biscuits and chocolate ganache to make 3 layers of each, finishing with the last of the ganache on top.Step 4
Dot the mini chocolate eggs all over the top of the pudding (smashing a few, if you like), pressing them in slightly. Cover and chill for at least 2-3 hrs or overnight until set (it will still be a little squidgy).Step 5
Just before serving, carefully lift the pudding onto a board (if you like) and scatter over the pretzels. Cut into slices and tuck in!