If you grew up in Sri Lanka, Chocolate Biscuit Pudding (CBP) is pure childhood nostalgia. It is the ultimate no-bake dessert that every mom knows how to make. Layers of milk-soaked Marie biscuits blanketed in rich chocolate buttercream—what’s not to love? Let’s make this classic crowd-pleaser.
Ingredients
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1 packet of Marie biscuits
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250g butter (softened at room temperature)
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2 cups icing sugar
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1/2 cup high-quality cocoa powder
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1 tsp vanilla extract
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1 cup warm fresh milk (for dipping)
Method
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In a mixing bowl, beat the softened butter and icing sugar until pale and fluffy.
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Sift in the cocoa powder, add the vanilla extract, and beat again until you have a smooth, rich chocolate buttercream.
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Quickly dip each Marie biscuit into the warm milk (don’t soak them, just a quick dip!) and arrange them in a single layer in a glass dish.
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Spread a layer of chocolate buttercream over the biscuits. Repeat the layers until you run out of ingredients, finishing with a thick layer of chocolate on top.
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Chill in the fridge for at least 4 hours before serving.
Add a teaspoon of instant coffee powder to the warm milk you use for dipping the biscuits. It elevates the chocolate flavor to a whole new level!
