Magnum Pudding | Lonumedhu

Magnum Pudding


Does magnum pudding taste like an actual Magnum ice cream? Not all that much. But does it taste good? Hell yes!

What we Maldivians call magnum pudding is actually a vanilla flavoured biscuit pudding that’s got thin layers of grated chocolate. We used a dark chocolate in ours because we think the bitterness is needed to cut through the sweetness of the pudding. However, do feel free to use any kind of chocolate you want.


  • 2 ½ cups full cream milk
  • 2/3 cup condensed milk
  • 2 tbsp. butter (softened)
  • 2 tsp. corn flour
  • 1 egg
  • 1 ½ tsp. vanilla essence
  • 1 packet Marie biscuits
  • 100 grams dark chocolate


  1. Add the full cream milk, condensed milk, butter, cornflour and egg to your blender and blend until everything is well combined. A minute on medium should do it.
  2. Pour the contents in the blender to a pot and then cook the mixture on medium heat until it thickens enough to coat the back of a spoon. You’ll have to stir it continuously. You might need to lower the heat a bit towards the end if the bubbles get rapid. The idea is to get the mixture to thicken gently.
  3. When the mixture thickens, mix in the vanilla essence and then switch off the stove.
  4. Rub a teaspoon of butter on the bottom and sides of the tray you’ll be using for the pudding. We used a 7 inch square baking dish and our pudding had 3 layers. Yours might be different depending on the size of tray.
  5. In the tray, arrange Marie biscuits in a single layer. For us it took around 8 biscuits to cover the bottom. You’ll have to break some biscuits to make sure the layer covers the bottom.
  6. Pour 1/3 of the milk and egg mixture you cooked before over the biscuits. Smoothen it into a nice layer.
  7. Grate 1/3 of your chocolate over the milk and egg layer. Chocolate melts really fast. So don’t hold it with your bare hand while grating because your body heat will just make it melt faster. Hold it using the foil wrapper it comes in or use some aluminium foil. Once you are done with a chocolate layer, put the chocolate in the freezer until you have to do the next one.
  8. Once you are done with the chocolate layer, repeat steps 5, 6 & 7 twice if you are using the same size tray as us. If not, repeat until you run out of the milk & egg mixture. Do keep in mind that the layer on top has to be chocolate and the one below that has to be milk & egg.
  9. Refrigerate the pudding for at least 2 hours before slicing and serving.  
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