Ingredients with Measurements:
- 1 package of chocolate biscuits (200g)
- 1 cup of milk
- 1/2 cup of heavy cream
- 1/2 cup of sugar
- 1/4 cup of cocoa powder
- 1/4 cup of chopped nuts (walnuts, almonds, or hazelnuts)
- 2 eggs
- 1 tsp of vanilla extract
Special equipment needed:
- 9x9 inch baking dish
- Mixing bowl
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a saucepan, heat the milk, heavy cream, sugar, and cocoa powder over medium heat. Whisk until the sugar has dissolved and the mixture is smooth.
3. In a mixing bowl, beat the eggs and vanilla extract together.
4. Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
5. Arrange a layer of chocolate biscuits in the bottom of the baking dish, breaking them into pieces if necessary.
6. Pour half of the milk and egg mixture over the biscuits.
7. Sprinkle half of the chopped nuts over the milk mixture.
8. Repeat with another layer of biscuits, milk mixture, and nuts.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for another 10-15 minutes until the top is golden brown.
11. Let the pudding cool for 10-15 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Saturated fat: 7g
- Cholesterol: 85mg
- Sodium: 200mg
- Total carbohydrates: 43g
- Dietary fiber: 2g
- Sugars: 28g
- Protein: 7g
Substitutions for ingredients:
- Chocolate biscuits can be substituted with any other type of biscuits.
- Heavy cream can be substituted with half-and-half or whole milk.
- Chopped nuts can be substituted with chocolate chips or dried fruit.
Variations:
- Add a layer of sliced bananas or strawberries between the layers of biscuits and milk mixture.
- Use white chocolate biscuits instead of chocolate biscuits for a different flavor.
- Add a tablespoon of rum or brandy to the milk mixture for an adult version of the pudding.
Tips and tricks:
- Use a serrated knife to break the biscuits into pieces.
- Make sure the milk mixture is not too hot before pouring it into the egg mixture to prevent the eggs from curdling.
- Let the pudding cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in the oven at 350°F (180°C) for 10-15 minutes until heated through.
Presentation ideas:
- Serve the pudding in individual ramekins or bowls.
- Dust the top of the pudding with cocoa powder or powdered sugar before serving.
Garnishes:
- Top the pudding with whipped cream or vanilla ice cream.
- Sprinkle extra chopped nuts or chocolate chips on top.
Pairings:
- Serve the pudding with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla custard
- Whipped cream
Troubleshooting advice:
- If the pudding is too dry, add more milk to the milk mixture.
- If the pudding is too wet, bake it for a few more minutes without the foil.
Food safety advice:
- Make sure the eggs are fully cooked before serving to prevent foodborne illness.
Food history:
- Biscuit pudding is a traditional dessert in many countries, including the United Kingdom and South Africa.
Flavor profiles:
- Rich and chocolatey with a nutty crunch.
Serving suggestions:
- Serve the pudding warm or chilled.
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