A chilled, layered dessert made with unsalted butter, sifted icing sugar, cocoa powder, orange biscuits, vanilla, and brandy, this eggless chocolate biscuit pudding is set overnight in an 8×4 inch loaf pan and finished with chocolate sauce and chopped roasted cashews.
Unsalted butter – 350 gms.
Sifted icing sugar – 350 gms.
Salt – a quarter of a small spoon
Sifted cocoa powder – 70 gms.
Vanilla – one small spoon
Brandy – three large spoons; a quarter cup of cream can be used instead
Orange biscuit – 280 gms.
Line an 8×4 inch loaf pan with plastic wrap. Combine the first set of ingredients in a bowl and beat on ‘low’ speed until combined.
Add cocoa powder to this and beat again on ‘low’ speed.
Then, increase the mixer speed to ‘medium’ and beat well until smooth.
Spread a thin layer of this mixture, about half an inch thick, at the bottom of the loaf pan.
Dip the orange biscuits in a mixture of vanilla and brandy and arrange them in a layer on top. The biscuits should not crumble.
Continue setting it in several layers like this. The topmost layer should be biscuits.
Cover with plastic wrap and set in the fridge overnight.
Take it out, pour chocolate sauce on top, garnish with chopped roasted cashews, and serve.
Set the pudding in the fridge overnight so the layers hold well. When dipping the orange biscuits in the vanilla and brandy mixture, make sure the biscuits do not crumble.
Can I make eggless chocolate biscuit pudding without brandy?
Yes. The recipe allows a quarter cup of cream to be used instead of brandy. Mix the cream with vanilla for dipping the orange biscuits, then layer as directed. This keeps the pudding eggless while giving the biscuits enough moisture for the chilled dessert.
How long should chocolate biscuit pudding be kept in the fridge?
The pudding should be covered with plastic wrap and set in the fridge overnight. This resting time helps the butter, icing sugar, cocoa mixture, and biscuit layers firm up so the loaf can be served neatly with chocolate sauce and roasted cashews.
What size pan is used for this biscuit pudding recipe?
Use an 8×4 inch loaf pan lined with plastic wrap. The plastic wrap helps the chilled pudding release more easily after setting. Start with a half-inch layer of chocolate mixture at the bottom, then continue arranging biscuit layers.
Why should the cocoa powder and icing sugar be sifted?
The ingredient list specifies sifted icing sugar and sifted cocoa powder. Sifting helps remove lumps so the butter, sugar, salt, and cocoa mixture can be beaten until smooth, giving the pudding a better chocolate layer texture.
What should be the top layer of this pudding?
After setting several layers, the topmost layer should be biscuits. Once chilled overnight, take it out, pour chocolate sauce on top, garnish with chopped roasted cashews, and serve.
How do I stop the orange biscuits from crumbling?
Dip the orange biscuits in the vanilla and brandy mixture carefully, only enough to coat and soften them. The recipe specifically notes that the biscuits should not crumble, so handle them gently while arranging each layer.
