20 Marie biscuits
400ml full cream milk
1/2 cup cream
1/2 cup + 1tbsp Sugar
3 tbsp vanilla custard powder
2 tbsp cocoa powder
1 tbsp drinking chocolate
1tsp instant coffee powder
1/4 cup hot water
Take 1/4 cup milk and mix cocoa powder, custard powder, drinking chocolate.
Heat the remaining milk along with sugar and cream till they’ve dissolved with the milk, then add the diluted cocoa custard mixture and mix well.
Boil until the mixture becomes thick which takes approximately 4-5 minutes.
Meanwhile dissolve the coffee powder in 1/4 cup of hot water in a shallow dish so you can dip the biscuits one at a time.
In a serving dish pour and spread a thin layer of hot custard.
Dip each biscuit in the coffee decoction for 2 seconds and arrange them to form a layer of biscuits over the hot custard. Alternate again with a layer of hot custard and biscuits. If you place 6 biscuits in each layer, you’ll get a three-layered pudding.
Once the pudding comes to room temperature cover and refrigerate for 6-8 hours or overnight. Cut in slices and serve cold. Garnish with nuts or chocolate chips.
I used a rectangular dish and lined it with butter paper before pouring the custard so as to get a cake-looking custard