Marie Biscuits, chocolate, and condensed milk are an amazing threesome, a match made in heaven. There are a number of dessert recipes with marie biscuits and condensed milk but this pudding is probably my favourite because of how easy it is to make. In fact, I started making this recipe when I was about 12, standing at the dining table, being watched over by my grand mom who shared the same love I have for this easy dessert.
Here’s most of the stuff you’ll need. Cocoa powder or bittersweet chocolate, Marie biscuits or digestive biscuits (clearly the recipe is very forgiving!), about 1 tbsp butter to grease the tray or ramekins, condensed milk (low fat if you are in denial like me and think that actually makes this dessert guilt-free), and some chopped nuts (its not in the picture, there’s nothing wrong with your eyes).
I used ramekins this time but you can use pretty much any cake tray that you have in hand.
Grease the ramekins with some butter.
Powder the biscuits and lay it in the ramekins, about 1″ thick. Gently press down with a spoon. You can also mix the biscuit crumbs with some butter, make it bread crumb like and then press it down, only, you’ll be using up much more butter if you do that.
Now we have the condensed milk. Ahhh… the best part. Pour it in, about 1/2″ thick. Go on, trust me on this one.
Ok now comes chocolate, the best part! What, I said, condensed milk is the best part? Hmm.. well they are like two sides of the same coin, very complementary 😀
You can either use shaved bittersweet chocolate OR..
About 1 tsp of unsweetened cocoa powder.
Layer the chocolate over the condensed milk.
Top this off with a layer of chopped cashewnuts.
Bake in a 180C oven for about 20 mins. The condensed milk will bubble up so make sure this is nicely browned and then we are done. That’s them just out of the oven. Remember my oven?
Note: you can use some grated coconut as a layer after the condensed milk if you have any handy. Also, if you want to cut these into squares (I prefer it squiggly and loose so that I can scoop it out), then mix the powdered biscuits with about 2 tbsp butter and rub it in with your fingertips until the mixture looks like breadcrumbs. Layer this at the bottom of the tray or ramekin and gently press down. This should give you a good solid base so that its easy to cut into squares once baked and cooled. Make sure this base is 1″ thick. My mom makes it this way to it works.
Hello, I am nags. I started thinking about 'Cooking and Me' back in 2007 when I was single, knew next to nothing about cooking, and lived away from home. I hope you enjoy browsing through my recipes, the stories around them, and my virtual kitchen.