Tuesday, September 9, 2014

Biscuit coffee Pudding


Ingredients:

Unsalted Butter: 1/2 cup
Powdered Sugar: 100 gms
Marie Biscuit: 150-200 gms ( 1 Packet)
Milk - 1 liter
sugar - 7 tbsp ( to taste) 
Custard powder (Vanilla Flavor) - 5 tbsp 
Coffee powder ( Bru/ Nescafe/ Expresso) - 2 tsps
Hot water - 1 cup.
Cashew nuts and Raisins- 50 gms

Method:
Prepare coffee  decoction in 1 cup of boiling water. Filter it and leave it to cool. Or 1 tbsp instant coffee powder can be mixed into 1 cup hot water.
From 1 litre milk,remove 1/2 cup milk and keep aside. Add custard powder to the 1/2 cup milk that has been kept aside. Mix well, till all the lumps are dissolved. when the milk comes to a boil add the custard milk mixture, Keep on stirring while adding the custard mixture. Cook till the custard mixture thickens a little.Take off the flame and add required sugar and let it cool.
Dip the biscuit one at a time in coffee decoction and arrange it in the pan as shown in the picture below. It doesn't matter, if the biscuits overlap.
Beat together butter and Powdered sugar until light and fluffy. You can use a wooden spatula or an electric hand mixer. With a spatula, spread the butter and sugar mixture over the biscuits evenly filling all the gaps and corners.Repeat with another layer of biscuits dipped in coffee decoction and top it  with another layer of cream.
Continue layering biscuits and cream alternatively until all the cream and biscuits are over . Spread raisins and cashew nuts either on the last layer Or on each alternative layer.
After the custard has fully cooled  and become thick, pour this custard over it. Finally, Garnish with nuts and raisins. Let it set in the fridge for about 5 hours. 
When the pudding is set slice into pieces and enjoy....:) Another alternative of this recipe is adding cocoa powder. we can add cocoa powder to the butter mixture and to the custard we make and follow the same procedure.....

Recipe Courtesy: Mrs Lalitha Valsaraj....laliaunty

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