Biscuit Cream Pudding
Recipe type: Desserts
Cuisine: Global
Serves: 3-4
  • Heavy cream, 150 ml
  • Milk Biscuits, 15-20 biscuits
  • Sugar, 4-5 tbspns
  • Vanilla essence, ½ tsp
  • Instant coffee powder, 1 tsp
  • Water, ¾ cup
  1. Make coffee decoction with instant coffee powder and luke warm water. Let it cool.
  2. Freeze the mixing bowl and beater for 2-3 hours.
  3. Pour the cream into the mixing bowl and whip the cream using the beater till the cream becomes almost stiff.
  4. Add the sugar and whip the cream till it forms soft peaks.
  5. Dip the biscuits in the coffee decoction and layer them on a bowl.
  6. Spread the cream on top of the layer of biscuits.
  7. Now repeat the process with another layer of biscuits followed by cream till the biscuits are over.
  8. Ensure that the whipped cream is the top most layer.
  9. If you are using an oval plate to make the pudding you can put a layer of cream on the sides as well.
  10. Refrigerate for 3-4 hours before serving.
1) Cream whips better when it is cold so to get best results i chilled the bowl and the beater
2) If sugar is added to the cream in the beginning it may not give a high volume of the whipped cream, so i added it towards the end
3) Do not overwhip the cream as overwhipped cream may become butter.
Recipe by Spice Counter at