Ceylonese Biscuit Pudding Recipe

Name: Ceylonese Biscuit Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: Chocolate Chips; 1/2 cup (1 stick) unsalted butter, softened; Eggs; Marie Biscuits; Sugar; 1 cup heavy cream, whipped; 1/2 cup milk; 1/4 cup cashew nuts, roughly chopped; 2 tablespoons dark rum; 1 teaspoon vanilla extract; Pinch of salt

Indulge in this exotic twist on tiramisu! Our Ceylonese Biscuit Pudding, inspired by Malini's Kitchen, layers buttery biscuits soaked in milk with a decadent chocolate-rum ganache, creating a rich and unforgettable dessert. This Asian-inspired delight is perfect for special occasions or a decadent treat any time. Get ready for a flavor explosion!

Prep Time 20 mins

Cook Time 45 mins

Calories 770.4 kcal

Protein 20g

Rating 2.5 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ceylonese Biscuit Pudding

Chocolate Chips
1/2 cup (1 stick) unsalted butter, softened
Eggs
Marie Biscuits
Sugar
1 cup heavy cream, whipped
1/2 cup milk
1/4 cup cashew nuts, roughly chopped
2 tablespoons dark rum
1 teaspoon vanilla extract
Pinch of salt

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Ceylonese Biscuit Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Ceylonese Biscuit Pudding

Combine 6 ounces chopped semi-sweet chocolate, 2 tablespoons dark rum, 1/4 cup (60ml) water, and 1 teaspoon vanilla extract in a heat-proof bowl.
Set the bowl over a pan of simmering water; stir gently until the chocolate is melted and smooth.
Remove from heat and let cool completely to room temperature.
In a separate bowl, beat 1/2 cup (1 stick) softened unsalted butter until light and fluffy.
Set the butter aside.
In a clean bowl, beat 3 large egg whites with a pinch of salt and 1 tablespoon of granulated sugar on high speed until stiff peaks form.
In another clean bowl, beat 3 large egg yolks with 1/2 cup granulated sugar on high speed until pale and thick.
With the mixer on low speed, gradually add the cooled chocolate mixture to the egg yolks.
Gently whisk 1/4 of the whipped egg whites into the chocolate mixture to lighten it.
Fold in the remaining egg whites carefully using a rubber spatula until just combined.
Gently fold in 1 cup of whipped heavy cream.
Briefly soak the digestive biscuits in 1/2 cup milk, ensuring they're just moistened, not soggy.
Layer the bottom of a square baking pan with the soaked biscuits.
Spread half of the chocolate mixture over the biscuits.
Sprinkle with 1/4 cup chopped cashew nuts.
Repeat layers: soaked biscuits, remaining chocolate mixture, and cashew nuts.
Ensure the top layer is chocolate mixture and cashew nuts.
Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.