Kitchen Recipe Collection
Sri Lankan Chocolate Biscuit Pudding (CBP)
The ultimate Sri Lankan comfort dessert: alternating layers of milk-soaked Marie biscuits and rich, buttery chocolate icing.
- Prep
- 30 min
- Cook
- 0 min
- Total
- 240 min
- Servings
- 10
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 10 servings
- Marie biscuits
- milk
- butter
- icing sugar
- cocoa powder
- vanilla extract
- chopped cashew nuts
Equipment
- Mixing bowl
- Glass dish
Instructions
- 1
Make Icing
Cream the butter and icing sugar together until pale and fluffy. Beat in the cocoa powder, a splash of milk, and vanilla.
- 2
Soak Biscuits
Briefly dip the Marie biscuits into warm milk one by one. Do not let them get soggy.
- 3
Layer
Line the bottom of a glass dish with the soaked biscuits. Spread a layer of chocolate icing over them.
- 4
Repeat
Continue layering soaked biscuits and icing, finishing with a final layer of icing.
- 5
Garnish & Chill
Top generously with chopped roasted cashew nuts. Refrigerate for at least 4 hours (preferably overnight) before serving.
Cooking Tips
- The milk for soaking should be warm, not boiling hot, or the biscuits will dissolve.
- A high-quality cocoa powder makes a huge difference in the final flavor.
Variations
- Coffee CBP: Add a shot of strong espresso to the milk used for soaking the biscuits.
Chef's Notes & Storage
- CBP is a staple at almost every Sri Lankan party, birthday, and family gathering.
Nutrition Estimate
350 calories · 4g protein · 45g carbs · 18g fat · 2g fiber per serving
