Marie Biscuit Pudding Cake | No Egg & No Bake

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Pulling out the imaginary box of memories today, I remember my “sisters’ quicky dessert”. Being the little one; you also might have had the pleasure to sit back and enjoy your sisters experiment. Be it the disastrous cooking or the study projects your big sister gives it just the perfect shot. While she is away I remember how perfectly she cooked some of the most amazing desserts. Down my entire life I have been her greatest fan; just for this little mouth-watering treat. This one being a dessert of some of my favorite ingredients, I am going to share this one with you.

Marie biscuit pudding is the name to that delight which is one perfect shot straight to anyone’s heart. The taste is heavenly; so experiment this one to create that special curve on someones face today. Let’s unfurl the perfect way to put it in plate to bring the smile and happiness on the face of your loved ones.

How much time it will take:

Preparation Total

15 minutes


15 minutes + refrigeration time.

Ingredients for Marie biscuit pudding:

Ingredients Quantity
Marie biscuits 30 units or as required
Unsalted butter 100 gm
Icing sugar 1 cup
Cocoa powder 3 tbsp
Milk 2-3 tbsp
Vanilla extract 1/2 tsp
Coffee powder 1.5 tsp
Water 1 cup

How to make Marie biscuit pudding | Recipe:

  • Prepare coffee decoction in 1 cup of boiling water. Filter it and leave it to cool. Sift the cocoa powder and keep it aside. Line a 7 inch square cake tin with cling film leaving a little extra on one side to fold over the top.
  • In a bowl, beat together butter and sugar until light and fluffy. Add cocoa powder and continue beating until well mixed.
  • Add vanilla essence and mix well. Add milk little at a time and mix well. The consistency of the mixture should neither be stiff nor too watery. It should be easily spreadable, so adjust milk accordingly.
  • Now dip the biscuit one at a time in coffee decoction and arrange it in the pan. With a spatula, spread the butter + sugar +cocoa powder mixture over the biscuits evenly filling all the gaps and corners.
  • Repeat with another layer of biscuits dipped in coffee decoction and top it  with another layer of cream. Continue layering biscuits and cream alternatively.
  • Decorate it with chopped nuts or silver ball or sprinkles, cover it that extra cling film, press it gently and keep it in the refrigerator to set.
  • When ready, lift the pudding out of the pan, unfold it and slice it into small pieces and serve immediately.

Important notes:

  • If you want it soft, keep it in the refrigerator to set. If you prefer it a little hard, keep it in the freezer compartment of the refrigerator. Both tasted great.
  • Alternatively you can layer the whole thing in a square pan or glass dish without the cling film, if you plan to serve it directly from the tin. But with the cling film lining, it is easier to take the whole biscuit cake out from the pan and slice it as preferred.

Store the leftovers in refrigerator because I know by now you ate almost half of it. You can also make it for parties a day ahead. You can decorate it with colored fennel to make it an attraction for he kids. Enjoy the long lasting happiness with layers of this delightful dessert.

And stay tuned for more such additions to your life….

About Tamana Khullar 141 Articles
I am 20 and I am precocious. I live in the duality of melancholy and enthusiasm. I aspire Reading almost anything and Writing almost all my currents on a good pondering day . My thoughts are on the move all time, I love to keep thinking and keep working on new things, almost anything that comes my way. A good move and inspiration is all I need.

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