Creamy Layered Delight: The Perfect No-Bake Biscuit Pudding Recipe

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Creamy Layered Delight: The Perfect No-Bake Biscuit Pudding Recipe

Introduction

The Creamy Layered Delight is a no-bake biscuit pudding that’s as easy as it is indulgent. With layers of buttery biscuits, silky cream, and a touch of chocolate or caramel, this dessert brings comfort and elegance in every bite. Originating from humble pantry staples, it’s an ideal sweet treat for gatherings, lazy weekend indulgences, or a last-minute dessert solution when you don’t want to turn on the oven.

Ingredients

For the cream filling:

  • 2 cups (500 ml) cold milk
  • ½ cup (120 ml) heavy cream (optional for extra richness)
  • ½ cup (100 g) sugar
  • 3 tbsp custard powder or cornstarch
  • 1 tsp vanilla extract

For the layers:

  • 1 pack (about 200–250 g) plain tea biscuits or graham crackers
  • ½ cup (120 ml) milk (for dipping biscuits)
  • 2 tbsp instant coffee or cocoa powder (optional, for flavoring the milk)

For topping (optional):

  • Shaved chocolate
  • Crushed nuts
  • Cocoa powder
  • Caramel drizzle

Instructions & Methods

  1. Prepare the cream layer:
    • In a saucepan, mix custard powder (or cornstarch) with a little cold milk until smooth.
    • Add the rest of the milk and sugar, then heat over medium flame, stirring constantly until thickened.
    • Once thick, remove from heat, stir in vanilla extract, and allow to cool slightly. If using heavy cream, whip it separately and fold into the cooled custard for extra creaminess.
  2. Prepare the biscuit layer:
    • In a shallow dish, combine milk with instant coffee or cocoa powder if desired.
    • Dip each biscuit briefly (don’t soak too much or they’ll break apart).
  3. Assemble the dessert:
    • In a glass dish, lay a single layer of dipped biscuits.
    • Spread a generous layer of cream filling over them.
    • Repeat layers until you run out of ingredients, ending with a cream layer.
  4. Add the final touch:
    • Dust with cocoa powder, sprinkle chocolate shavings, drizzle caramel, or scatter crushed nuts.
  5. Chill & serve:
    • Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best for flavor blending).

History

Biscuit puddings have roots in both European and South Asian kitchens, where home cooks adapted layered desserts like tiramisu or trifle to use pantry biscuits instead of sponge cake. This no-bake style became popular in the 20th century when refrigeration became common, making chilled desserts a family favorite.

Benefits

  • No oven needed – great for hot climates or quick dessert prep.
  • Customizable – switch up flavors with fruit, chocolate, or caramel.
  • Budget-friendly – uses simple, inexpensive pantry items.
  • Kid-friendly – fun to assemble and mild in flavor.

Formation

The pudding’s structure relies on alternating softened biscuit layers and creamy custard layers. As it chills, the biscuits absorb moisture and become cake-like, giving the dessert its signature soft texture.

Conclusion

This no-bake biscuit pudding is a crowd-pleaser that’s quick to make, easy to customize, and utterly satisfying. Whether served in a large dish for sharing or portioned into fancy cups, it’s proof that a decadent dessert doesn’t need complicated steps.

Lovers of This Dessert

  • Those who love comfort sweets like tiramisu, trifle, or icebox cakes.
  • Busy parents looking for quick, impressive desserts.
  • Anyone nostalgic for simple, homemade flavors.

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