No bake Chocolate Biscuit Pudding made with layers of biscuits, chocolate custard and finished off with cream. A delicious and decadent cake that’s effortless to make.
When it comes to sweet treats, no-bake desserts are always a winner in my kitchen. This No-Bake Chocolate Biscuit Pudding is one of my all-time favourite recipes—minimal effort, simple pantry ingredients, and absolutely delicious. It’s the perfect make-ahead dessert that’s always a crowd-pleaser and totally kid-friendly too.
I recently discovered that a similar version of this dessert is hugely popular in Sri Lanka, where it’s made with layers of chocolate and Marie biscuits. Here in Australia, it closely resembles the classic Hedgehog Slice.
If you love easy, no-bake recipes like this, don’t miss my Pineapple Delight and Biscoff Banoffee trifle —both just as quick and indulgent!
Ingredients for No Bake Chocolate Biscuit Pudding
One of the best things about this no-bake dessert is how simple and accessible the ingredients are—most are already in your pantry!
- Biscuits – I use digestive biscuits, but any plain variety works well, such as Marie/Maria biscuits. In Australia, Arnott’s Granita biscuits are a great alternative.
- Chocolate Pudding Layer – Made with milk, vanilla custard powder, sugar, and cocoa powder, this creates a rich, smooth chocolate base.
- Cream – Use thickened cream or whipping cream to finish the dessert with a creamy, luscious layer.
How to make Chocolate biscuit Pudding
Making this layered Chocolate Biscuit Pudding is simple and perfect for prepping ahead. Here’s a step-by-step guide:
1. Prepare the Chocolate Custard
In a saucepan, combine milk, sugar, cocoa powder, and custard powder. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, creamy chocolate custard.
Remove from heat, cover with a lid to prevent a skin from forming, and let it cool slightly. The custard should be warm (not hot) when poured over the biscuits.
2. Whip the Cream
In a separate bowl, use an electric beater to whip thickened cream with a little icing sugar until soft peaks form. Keep it chilled until ready to use.
3. Dip and Layer the Biscuits
In another bowl, mix milk, a little coffee powder, and cocoa powder. Dip each digestive biscuit or Marie biscuit briefly in this liquid.
Start layering the dipped biscuits in a 3-inch deep dish. Add a layer of warm chocolate custard over the biscuits. Repeat the layers 2–3 times depending on the depth of your dish. The final layer should be custard.
4. Top with Cream & Chill
Spread the whipped cream evenly over the final custard layer. Dust the top with cocoa powder for a classic finish.
Refrigerate for at least 3–4 hours to set. This dessert can also be made ahead and chilled for up to 24 hours—perfect for parties and get-togethers!
Watch how to make No Bake Chocolate Biscuit Pudding
Variations For Biscuit Pudding
- This no-bake chocolate biscuit pudding is incredibly versatile—here are a few delicious ways to customise it:
- Use Melted Chocolate for a Richer Custard – Swap cocoa powder with melted milk or dark chocolate to create an even more indulgent custard layer.
- Shortcut Option – Use store-bought chocolate custard to save time without compromising on taste.
- Toppings – Instead of cocoa powder, top the pudding with chocolate shavings, chopped hazelnuts, or any crushed nuts of your choice for extra texture and flavour.
No-Bake Chocolate Biscuit Pudding FAQs
- Can I make chocolate biscuit pudding without custard powder?
Yes! You can substitute custard powder with cornflour (cornstarch) and vanilla essence. It gives a similar creamy texture when cooked with milk and sugar. - What’s the difference between biscuit pudding and Hedgehog Slice?
Hedgehog Slice is an Australian no-bake slice with crushed biscuits, condensed milk, cocoa, and sometimes nuts. Chocolate biscuit pudding, on the other hand, is layered with chocolate custard and cream. - Can I make this pudding in individual cups or glasses?
Absolutely! Layering the pudding in dessert cups or glasses makes for a beautiful and mess-free presentation—perfect for parties or entertaining. - How do I keep the biscuits from getting too soggy or too dry?
Dip biscuits quickly—just 1–2 seconds—in the milk-coffee mix. Over-soaking can make them fall apart, while under-soaking keeps them too crisp. - Can I add any flavour to the biscuit dip?
You can add a teaspoon of coffee if you like coffee flavour or splash of hazelnut in the milk mixture adds a lovely twist to this dessert.
Other Desserts to Try
If you try this No Bake Chocolate Biscuit Pudding, I’d love to hear what you think! Leave a comment below and let me know.
Chocolate Biscuit Pudding
Ingredients
- 1 pack Digestive Biscuits See Notes
- 1/4 cup Milk
- 1 tsp Coffee Powder
- 1 tbsp Cocoa Powder
- 500 ml Thickened Cream
- 2 tbsp Caster Sugar
- Extra Cocoa Powder for Dusting
Chocolate Pudding/Custard
- 2 cups Milk
- 2.5 tbsp Custard Powder See Notes
- 3 tbsp Cocoa Powder
- 2 tbsp Sugar
Instructions
Chocolate Pudding
- In a sauce pan add milk, custard powder, cocoa powder and sugar. Whisk until everything is dissolved.
- Put it on medium heat and continue to stir until it starts to thicken up. Once it starts bubbling remove it from heat and set aside covering it with a lid so the skin doesn't form.
- In a bowl add cream and icing sugar. Using electric beater beat it until cream has doubled in volume and soft peaks are formed.
- In a small bowl add milk, coffee powder and cocoa powder. Mix well. Dip biscuit in the mixture and layer them in a dish/tray around 3 inches deep.
- After a layer of biscuits pour some warm custard over and spread it. Repeat again with biscuit layer followed by custard. You can make atleast 3-4 layers depending on the depth of your dish.
- Finish off with custard layer being the last. Spread cream on the top and dust cocoa powder.
- Refrigerate it for minimum 3-4 hours. Serve it chilled.
Notes
- Any type of plain biscuits are suitable for this dessert. Maria or Garnita biscuits also work great.
- Instead of cocoa powder, top the pudding with chocolate shavings, chopped hazelnuts, or any crushed nuts of your choice for extra texture and flavour.
- Custard powder can also be swapped with corn flour
- You can also make individual cups or glasses for serving.
This is such an easy recipe. I was looking for a quick dessert with minimum cooking and less ingridients. This dessert ticks all the boxes, so delicious.
Hi Has, Im glad you like the recipe. This recipe definitely ticks all the boxes !
Easy to make and very yummy xxx
Thanks Klara
No bake desserts are my favourite. This biscuit pudding was so easy to make. It feels like you are eating a cake. Its perfect to make for large crowd.
Thats right, no bake desserts are my favourite too !! And this dessert is definitely a crowd pleaser.