Dates & Nuts Biscuit Pudding
A quick, easy and tasty dessert with readily available ingredients. This eggless no bake dessert is a crowd pleaser too.
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Ingredients
- For Custard
- 500 ml Milk
- 100 gms Sugar
- 2.5 Tbsp Custard powder
- 1/2 tsp Vanilla extract
- For Praline
- 15 Whole Cashewnuts, chopped
- 2.5 Tbsp Sugar
- For layering
- 8 - 10 Dates, seeded and chopped
- 100 gms Goodday biscuit
- For coffee syrup
- 1/2 tsp Instant coffee powder
- 1/2 cup boiling water
Instructions
- To make coffee syrup for dipping biscuits:
- Add 1/2 tsp instant coffee powder to 1/2 cup boiling water. Mix well and let it cool to room temperature.
- To make praline:
- Add 1 tbsp water to the sugar (2.5 tbsp) and let it melt. Once it becomes a dark amber colour, add chopped cashew nuts. Mix it, so that the nuts are coated with the caramel. Pour the mixture over a buttered baking paper and let it cool. Once it's cooled, powder it using a rolling pin or mortar and pestle. Keep it aside.
- To make custard:
- Combine milk, sugar, custard powder and vanilla extract. Bring it to a boil and simmer till it thickens. Let it cool for 15 mins. Refrigerate till it becomes thick and spreadable consistency.
- For layering:
- You can use a medium size pudding dish or individual serving bowls. If using individual bowls, you will need 5-6 bowls depending on its size.
- The top layer should be praline and chopped nuts.
- Let the pudding set in the fridge for 4-6 hours or overnight.
Notes
I used butterscotch-flavored custard powder for this. You can use regular custard as well. If you are using regular custard powder, you can add cocoa powder to this if you wish.
You may need 2 tbsp cocoa powder, add it along with the custard powder to the milk.
You can easily double the above qty for larger portion size.
