Milk Chocolate Biscuit Pudding

This is a sweeter version of our previous chocolate biscuit pudding recipe. This time we have used milk chocolate instead of dark chocolate, making it sweeter and creamier.

For our recipe, we have used Devondale Full Cream Milk provided to us by one of our partners, State Trading Organization (STO). Devondale Full Cream Milk has a rich and creamy texture, making it ideal not only for drinking, but also for cooking, baking, and coffee.

Yield: One 8x5.5-inch biscuit pudding

Ingredients:

• ½ cup Devondale Full Cream Milk (to mix with corn flour)
• ¼ cup cornflour
• 2 ½ cups Devondale Full Cream Milk (for the pudding)
• 1 can condensed milk (380g)
• 2/3 cup cocoa powder
• 1 ½ tbsp butter
• 6 tbsp sugar (or to taste)
• 100g chopped milk chocolate
• 1 cup Devondale Full Cream Milk (for soaking the biscuits)
• 2 tsp instant coffee (optional)
• 32-35 Marie biscuits

Instructions:

1. Combine ½ cup Devondale Full Cream Milk and ¼ cup corn flour in a small bowl and set aside.
2. Add 2 ½ cups Devondale Full Cream Milk, 1 can condensed milk (380g), 2/3 cup cocoa powder, 1 ½ tbsp butter and 6 tbsp sugar into a large pot. Heat the mixture on medium heat while stirring until the sugar dissolves and everything is well combined. This took us around 4-5 minutes. Have a taste and add more sugar if you’d like.
3. Add the corn flour and milk mixture to the pot along with 100g chopped milk chocolate. Cook the mixture while stirring for 4 to 5 minutes until it thickens and looks silky. Set aside.
4. Add 1 cup Devondale Full Cream Milk to a container. Add 2 tsp instant coffee and mix using a spoon.
5. Dip the Marie biscuits into the milk, one at a time to soak them. Be careful not to soak them to the point that they break. We only need to make the biscuits slightly soft.
6. As you remove the biscuits from the milk, arrange them in the tray you are using, to form the first layer. You might need to break some biscuits to make sure the entire bottom of the tray is covered. (We used an 8x5.5 inch tray and were able to get four layers, so our instructions are for a pudding with four layers. You might need to make adjustments based on the size of tray you are using).
7. Spoon ¼ of the chocolate mixture over the first layer of biscuits.
8. Repeat the steps of dipping and arranging biscuits and spooning chocolate mixture over them to make the final three layers.  
9. Refrigerate until the pudding sets. Ours took around three hours. You can sprinkle some cocoa powder on top before serving.