Pin 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. 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) PinI used ramekins this time but you can use pretty much any cake or pudding tray that you have in hand. Pin PinNow we have the condensed milk. Ah, the best part. Pour it in, about 1/2″ thick. Go on, trust me on this one. PinOk 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.. PinAbout 1 tbsp of unsweetened cocoa powder. PinLayer the chocolate over the condensed milk. Pin Top this off with a layer of chopped cashew nuts. PinNow 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.
