Coffee Biscuit Pudding Recipe – Dulce de Leche & Chocolate Delight

Last Updated on 6 months ago by Neha Deshmukh

Coffee Biscuit Pudding Recipe – Dulce de Leche & Chocolate Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s comforting, easy to make, and totally hits the spot. This Coffee Biscuit Pudding is exactly that! I first made this for a family get-together, and it disappeared within minutes – seriously! It’s a beautiful blend of creamy chocolate, rich coffee, and the satisfying crunch of Marie biscuits. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any pudding. It’s a no-bake wonder that comes together quickly, making it perfect for when you’re short on time but craving something special. The Dulce de Leche drizzle adds a touch of caramel heaven, and the coffee flavor is just… chef’s kiss. Plus, it’s a guaranteed crowd-pleaser! It serves 6, takes about 10 minutes prep time, and around an hour to set – easy peasy.

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 100 gm Marie biscuits
• 100 ml warm water
• 2 tsp coffee powder
• 500 ml milk
• 3 tbsp custard powder
• 3 tbsp cocoa powder
• 0.5 cup sugar
• 1 cup whipped cream
• 2-3 tbsp icing sugar
• 2 tbsp Dulce de Leche

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Marie Biscuits: Brand & Substitution Options

Marie biscuits are the classic choice for their delicate flavor and perfect dunk-ability. I usually use Britannia Marie biscuits, but any similar light, sweet biscuit will work. If you can’t find Marie biscuits, digestive biscuits are a good substitute, though they have a slightly different texture.

Coffee Powder: Choosing the Right Roast

I prefer a medium roast coffee powder for this recipe – it gives a lovely, balanced flavor. You can experiment with darker roasts for a more intense coffee kick, but be careful not to overpower the chocolate.

Custard Powder: Regional Variations & Alternatives

Custard powder can vary a bit depending on where you are in India! I use a standard vanilla custard powder. If you can’t find custard powder, you can make a simple vanilla sauce with milk, sugar, and vanilla extract as a base, but the texture won’t be quite the same.

Cocoa Powder: Dutch-Processed vs. Natural

For this recipe, either Dutch-processed or natural cocoa powder will work. Dutch-processed cocoa has a smoother, milder flavor, while natural cocoa is a bit more acidic. I personally prefer Dutch-processed for a richer chocolate taste.

Dulce de Leche: Homemade vs. Store-Bought – A Flavor Comparison

Dulce de Leche is the star of the show when it comes to the drizzle! You can buy it ready-made, which is super convenient. Or, if you’re feeling ambitious, you can make your own by slowly simmering sweetened condensed milk – homemade is divine, but store-bought is perfectly fine too! The flavor difference is subtle, but homemade has a slightly deeper caramel note.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, arrange your Marie biscuits evenly at the base of a pudding dish. This creates a lovely base for our layers.
2. Now, dissolve the coffee powder in warm water. Pour most of the coffee mixture over the biscuits, reserving about 2-3 spoons for later – we’ll need that for the cream! Don’t soak them too much, you want a little bit of crunch.
3. In a saucepan, whisk together the milk, custard powder, cocoa powder, and sugar until everything is smooth. Cook this on low heat, stirring constantly, until it thickens into a lovely chocolate custard. Let it cool slightly before pouring.
4. Gently pour the chocolate custard mixture over the coffee-soaked biscuit layer, spreading it out evenly.
5. Time for the whipped cream! Whip the cream with the icing sugar and the reserved coffee mixture until you get stiff peaks. This adds a beautiful lightness to the pudding. Spread this fluffy goodness over the custard layer.
6. Finally, drizzle the melted Dulce de Leche on top and get creative! I love using a toothpick to create decorative swirls and patterns.
7. Cover the pudding and refrigerate for at least 2 hours before serving. This allows all the flavors to meld together and the pudding to set beautifully.

Expert Tips

• Don’t skip the chilling time! It’s crucial for the pudding to set properly.
• For a more intense coffee flavor, add a teaspoon of instant coffee granules to the custard mixture.
• If you want a smoother custard, strain it through a sieve after cooking.

Variations

This recipe is a great base for experimentation!

Vegan Coffee Biscuit Pudding

My friend Priya is vegan, and she loves this pudding with a few tweaks! Substitute the milk with almond or soy milk, use a vegan custard powder, and top with vegan whipped cream. It’s just as delicious!

Gluten-Free Coffee Biscuit Pudding

For a gluten-free version, simply use gluten-free biscuits instead of Marie biscuits. There are some fantastic gluten-free biscuit options available now.

Spice Level Adjustment (Coffee Intensity)

If you’re a serious coffee lover, feel free to add an extra teaspoon of coffee powder to the mixture. Or, for a milder flavor, reduce it to 1.5 teaspoons.

Festival Adaptations (Christmas/New Year Dessert)

During Christmas, I like to add a sprinkle of grated chocolate and some crushed peppermint candies on top for a festive touch!

Serving Suggestions

This pudding is perfect on its own, but a small scoop of vanilla ice cream on the side never hurts! A dusting of cocoa powder or a few fresh berries also make a lovely presentation.

Storage Instructions

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. It might soften slightly over time, but it will still be delicious!

FAQs

Let’s answer some common questions!

What type of biscuits work best in this pudding?

Marie biscuits are the classic choice, but digestive biscuits or similar light, sweet biscuits work well too.

Can I make this pudding ahead of time? If so, for how long?

Yes! You can make this pudding a day ahead of time. Just cover it tightly and refrigerate. The flavors will actually develop even more overnight.

How can I adjust the sweetness of the pudding?

You can adjust the amount of sugar in the custard mixture to your liking. Start with 0.5 cup and add more if needed.

What is Dulce de Leche and can I skip it?

Dulce de Leche is a caramel-like sauce made from sweetened condensed milk. It adds a lovely richness and flavor, but you can skip it if you prefer. A simple chocolate sauce would also be a good substitute.

Can I use a different type of coffee, like instant coffee?

Yes, you can! If using instant coffee, use about 1-2 teaspoons dissolved in the warm water. Just adjust the amount to your taste.

Enjoy making (and eating!) this Coffee Biscuit Pudding. I hope it brings a little sweetness to your day! Let me know in the comments how it turns out for you. Happy baking!