Glucose Biscuit Pudding

This is a simple layered dessert made with soft glucose biscuits, a creamy custard filling, and a light cocoa syrup. It’s an easy, no-fuss dessert that comes together with basic ingredients and is perfect for making ahead.

For our recipe, we have used TRDP Mario Glucose Biscuits provided to us by one of our partners, Pyramid. This comes in 12 individual packs, with each pack containing 11 biscuits, making it convenient for layering desserts like this.

Yield: 6.5 x 6.5-inch tray

Ingredients:

For the cocoa syrup

• 2 tbsp cocoa powder
• ¼ cup sugar
• ½ cup hot water

For the biscuit pudding

• 2 tbsp custard powder
• 1 cup full cream milk
• ½ cup condensed milk
• ½ tsp vanilla essence
• 200ml chilled whipped cream
• 40-42 TRDP Mario Glucose Biscuits
• 5 crushed TRDP Mario Glucose Biscuits
   

Instructions:

1. In a medium bowl, add 2 tbsp cocoa powder and ¼ cup sugar. Mix using a spoon, then add ½ cup hot water and stir until everything is fully dissolved. Set aside to cool for about 10 minutes.
2. In a small bowl, add 2 tbsp custard powder and 2 tbsp full cream milk (taken from the 1 cup milk). Mix until smooth and lump-free. Set aside.
3. Pour the remaining milk into a small pot and heat over medium heat, stirring with a whisk for about 3 minutes until warm. Then add the custard mixture, ½ cup condensed milk, and ½ tsp vanilla essence. Stir to combine.
4. Continue cooking over medium high heat, stirring continuously for about 4 minutes, until the mixture thickens to a medium consistency. It should coat the back of a spoon. Switch off the heat, transfer to a bowl, and let it cool down in the fridge for about 15 minutes.
5. In a large bowl, add 200ml chilled whipping cream and whip using a hand mixer on low speed for about 3 to 4 minutes or until stiff peaks form (stiff peaks mean when you lift the beaters from the mixture, the peaks hold their shape and if you hold the bowl upside down over your head, the mixture would not fall on to your head).
6. Once the custard has cooled, add the whipped cream and gently fold it in using a spatula until well combined. Set aside.
7. Dip the 40 - 42 TRDP Mario Glucose Biscuits into the cooled cocoa syrup one by one and arrange them in a single layer at the bottom of a 6.5 x 6.5-inch tray (about 6 biscuits for the first layer). Spread about 1/3 cup of the custard mixture over the biscuits.
8. Add another layer of dipped biscuits (you may need to break some to fit), followed by another layer of custard. Repeat the layering until all the biscuits and custard mixture are used.
9. Refrigerate for at least 1 hour (or overnight for best results) to allow it to set.
10. Before serving, sprinkle 5 crushed TRDP Mario Glucose Biscuits on top.