How to Make No-Bake Biscuit Pudding
Step 1 – Make the Custard Base
In a saucepan, whisk milk, condensed milk, and cornstarch until smooth. Heat over medium, stirring constantly until thick and creamy (about 5–7 minutes). Remove from heat, stir in vanilla, and butter if using.
Step 2 – Prepare the Biscuit Layer
Crush half the biscuits into fine crumbs. Spread an even layer in the bottom of your dish.
Step 3 – Add the First Custard Layer
Pour half of the custard over the biscuits and spread evenly.
Step 4 – Repeat Layers
Add another biscuit layer, then top with the remaining custard.
Step 5 – Final Touch
Sprinkle crushed biscuits over the top for texture.
Step 6 – Chill & Serve
Refrigerate for at least 2 hours (overnight is best) before serving.
Serving Suggestions
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Serve chilled with a sprinkle of cocoa powder.
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Top with fresh berries for a fruity twist.
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Add a dollop of whipped cream for extra indulgence.
Tips for Success
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Whisk constantly while cooking custard to prevent lumps.
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Use a clear glass dish for a beautiful layered presentation.
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For extra height, add more alternating layers of biscuits and custard.
Storage Instructions
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Fridge: Store covered for up to 3 days.
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Freezer: Not recommended — texture changes when thawed.
FAQ
Can I use low-fat milk?
Yes, but the custard will be slightly less creamy.
Can I make this dairy-free?
Swap the milk for almond or oat milk and use dairy-free biscuits.
How do I prevent soggy biscuits?
Don’t over-soak; just layer them dry so they keep some texture.
Final Thoughts
This No-Bake Biscuit Pudding proves that dessert doesn’t have to be complicated to be show-stopping. With its beautiful layers and creamy texture, it’s the kind of recipe you’ll turn to again and again — especially when you want big flavor without the oven heat.
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