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Marie Biscuit Condensed Milk Pudding Recipe

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Marie biscuit condensed milk pudding recipe, an easy chocolate pudding with biscuits and condensed milk, perfect to prepare even for beginner bakers.

Marie Biscuit Condensed Milk Pudding Recipe

Marie Biscuits, chocolate, and condensed milk are an amazing threesome, a match made in heaven which is what makes this Marie biscuit condensed milk pudding this amazing! 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.

This pudding is an ideal dessert you can make with kids. It requires very minimum effort too. If you are looking for an no-bake Marie biscuit dessert, then please check out Marie Biscuit Chocolate Logs this biscuit brownie recipe.

4.0 from 1 reviews
Marie Biscuit Condensed Milk Pudding Recipe
 
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Author:
Recipe type: Dessert
Cuisine: International
Serves: 4
Ingredients
  • Powdered Marie Biscuits – 1 cup
  • Grated Coconut – 3 tbsp (optional)
  • Sweetened Condensed Milk – ½ cup
  • Bittersweet Chocolate Shavings – ¼ cup
  • **or Cocoa Powder – 2 tbsp
  • Dried Chopped nuts – ½ cup
  • Butter – 2 tbsp
Instructions
  1. Preheat oven to 350 F / 180 C.
  2. Melt the butter and pour it into a pudding dish.
  3. Layer the powdered Marie biscuits over this, mix gently with fingertips, and press firmly.
  4. Sprinkle the coconut over it, if using
  5. Pour the condensed milk gently on top of this.
  6. Next layer is the chocolate. If you are using shavings, just lay it over the mixture. If using cocoa powder, mix it with a little condensed milk and pour over
  7. Layer the chopped nuts on the top.
  8. Bake for 10-12 mins or until the condensed milk is bubbly and turns a golden brown
  9. Serve warm or chilled. Tastes delicious as is or even better with a scoop of vanilla ice cream.

Step by Step Marie Biscuit Condensed Milk Pudding Recipe:

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 (it’s not in the picture)

Marie Biscuit Condensed Milk Pudding RecipeI used ramekins this time but you can use pretty much any cake or pudding tray that you have in hand.

Grease the ramekins with some butter.

Marie Biscuit Condensed Milk Pudding Recipe

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.

Marie Biscuit Condensed Milk Pudding RecipeNow we have the condensed milk. Ah, the best part. Pour it in, about 1/2″ thick. Go on, trust me on this one.

Marie Biscuit Condensed Milk Pudding RecipeOk 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..

Marie Biscuit Condensed Milk Pudding RecipeAbout 1 tbsp of unsweetened cocoa powder.

Marie Biscuit Condensed Milk Pudding RecipeLayer the chocolate over the condensed milk.

Marie Biscuit Condensed Milk Pudding Recipe

Top this off with a layer of chopped cashew nuts.

Marie Biscuit Condensed Milk Pudding Recipe

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?

Marie Biscuit Condensed Milk Pudding RecipeNow we are done. Scoop it out and dig in.

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 so it works.

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  2. dear nags,
    even aftr baking for 20 mins at 180 degrees…my condesed milk had no hardened…still remained liquid.is it supposed to be like dat?wat went wrong?!!!worried!!

    Reply

  5. hi
    I tried this recipe today. It tasted good. But I had a question. Does the biscuit powder used as a base become hard after baking? Mine remained in its powdered form Did I go wrong anywhere?

    BTW, thanks for all your recipes!

    Reply

    • glad you like the recipes 🙂 try adding some butter to the biscuit powder and making a coarse mix. then pat it down, it should be harder than what it is in this picture

      Reply

  6. hi
    I tried this recipe today. It was good. But I have a question. Does the biscuit powder become hard after baking? mine remained in its powdered form.So just wanted to know if i went wrong somewhere.

    Thanks
    Veda

    Reply

  7. I definitely need to post some frosting recipes. Its just that I hardly ever frost cakes and prefer unfrosted ones. Also, I have no idea how to use whipping powder, you may need to search for whipping powder recipes on Google 🙂

    Reply

  8. Hi nags tried it yesterday.
    I ran out of marie biscuit so made it using krackjack biscuits.
    but I think I should have made it in some ramekins.
    I made it in my silicon muffin pan.
    and I did nt have nuts too.
    and topped the coco with more condensed milk. the outcome need nt say that it was way too sweeet.

    I learnt a lesson follow the recipe blindly ha ha ha
    but anyways my one year old boy loved it to the core.

    hmmmm am gona try other recipes now. plz suggest me some easy peasy baking recipes dear.

    a request too
    could u please post a step by step simple frosting method.
    ur step by step method is like watching a video tutorial
    I have a packet of whipping powder I wish to use it before it expires. please help

    forgot to say
    A big THANK YOU dear

    Reply

  11. Hmmm looks yummy.I have seen a similar recipe which used dessicated coconut too in Vanitha.The recipe was called-Never Fail Pudding.That itself was self explanatory.I mean what can go wrong with milkmaid,chocolates and marie biscuits??

    Reply

  13. As soon as I saw this post, the title of an English poem I learned back in school came to my mind. You are La Belle Dame Sans Merci. I'm trying hard to resist chocolate and you are not at all helping me.

    Reply

  17. The Eagle brand web page calls these Chocolate Chunk Magic Bars. It's become my favorite recipe this holiday season and I've been making it about once a week for one group or another.

    Reply

  25. Thanks for this recipe, I made it with orange flavoured Marie Biscuts and the desert turned out very good, a keeper!!!!
    – Bharathi

    Reply

  29. Ok. First, milkmaid being low fat is not fair! But I understand!

    Second..aah..your oven. I know a little bit about that! Have you spoken about it before???LOL!

    And third – oh man…this is so awesome. I love the simplicity of making it and the extreme wonderful taste of it! If it were me making this, I would have a few spoons of the milkmaid in the process and eat half of the chocolate before I start anything with it.

    I want this..now..

    Reply

  35. Absolutely gorgeous, Nags..Did I tell you I made the marie biscuit choc logs and I have yet to post it, which I will soon!!They came out so well that DH was asking to make it one more time..
    Hey can we substitute walnuts for cashews??Not a big fan of cashews:P

    Reply

  36. Oh my word… it looks just too divine. When my daughter starts eating sugar (she's only 9 months) I will most cerianly make it for her (and eat it all myself??)

    Reply

  38. wow, it looks so simple, and tempting, i have only two ramkeins i have to buy one more!! now for this, i will certainly make this, i know my kids will love it!!

    Reply

  42. Have been eyeing this since I landed in ur space….but postphoning it as I dont have a proper oven…Let me see if I can try with my oven, But then I can even omit the last step n have it as such 😉

    Reply

  45. The Eagle brand web page calls these Chocolate Chunk Magic Bars. It's become my favorite recipe this holiday season and I've been making it about once a week for one group or another.

    Reply

  47. Looks sinful.I liked this version of it,i mean using ramekins instead pudding plate.I'll look for marie biscuits now:).I loved it…really loved this recipe:).Such an easy way to a mouthwatering dessert:)Thanks Nags!

    Reply

  54. As soon as I saw this post, the title of an English poem I learned back in school came to my mind. You are La Belle Dame Sans Merci. I'm trying hard to resist chocolate and you are not at all helping me.

    Reply

  56. Such a drool worthy recipe Nags..Remember seeing this in ur blog sometime back but was not attracted much(might b because of the look in that post..he he)..But this looks absolutely outstanding…will give a try soon definitely…

    Reply

  57. Hmmm looks yummy.I have seen a similar recipe which used dessicated coconut too in Vanitha.The recipe was called-Never Fail Pudding.That itself was self explanatory.I mean what can go wrong with milkmaid,chocolates and marie biscuits??

    Reply
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