If you grew up in a Sri Lankan home, you already know that Chocolate Biscuit Pudding is the dessert that shows up for birthdays, celebrations, and those random evenings when someone craves something sweet. It’s creamy, chocolatey, and layered with milk‑soaked Marie biscuits that soften into a pudding‑like texture — no baking, no eggs, no fuss.
This version is freezer‑friendly, kid‑friendly, and perfect for anyone who wants a dessert that tastes nostalgic but comes together in minutes. Whether you’re hosting, celebrating, or just treating yourself, this chocolate biscuit pudding delivers every single time.
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Why You’ll Love This Recipe
- No‑bake, eggless, and beginner‑friendly — anyone can make it
- Sri Lankan classic — nostalgic flavors we grew up with
- Quick to prep — ready to chill in under 20 minutes
- Kid‑friendly — little hands can help with layering
- Freezer‑friendly — great for make‑ahead desserts
- Customizable — add nuts, berries, coffee, or extra chocolate
- Perfect for gatherings — looks impressive with minimal effort
Chocolate Biscuit Pudding Recipe (Marie Biscuit Icebox Cake)
Ingredients
Method
- Beat the butter, icing sugar, and salt together until light and fluffy, about 5 minutes.
- Gradually add the cocoa powder while mixing on low speed.
- Increase speed and beat until smooth and creamy.
- Add the vanilla extract and milk, then mix until a spreadable buttercream forms.
- Combine the warm milk and instant coffee in a bowl and stir until dissolved.
- Line a 9-inch square dish or similar freezer-safe dish with parchment paper.
- Spread a thin layer of chocolate buttercream on the bottom of the dish.
- Dip each Marie biscuit into the milk mixture for 3 to 5 seconds.
- Arrange a single layer of soaked biscuits over the buttercream.
- Spread another layer of buttercream over the biscuits.
- Repeat the layers until all biscuits and buttercream are used, finishing with a buttercream layer on top.
- Top with shaved chocolate, chopped nuts, dried fruits, roasted cashews, or peanuts if desired.
- Cover and chill in the refrigerator for at least 1 hour, preferably overnight.
- Slice into 9 portions and serve cold.
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Ways To Enjoy…
- Serve chilled straight from the freezer
- Add a scoop of vanilla or chocolate ice cream
- Drizzle caramel or chocolate syrup
- Top with fresh berries or a cherry with whip cream
- Serve with coffee or milk tea
Got Leftovers?
- Refrigerate: Up to 1 week in an airtight container
- Freeze: Up to 1 month
- Thawing: Let it sit for 5–10 minutes before slicing
- Reheating: Not needed — this dessert is served cold
FAQ – Chocolate Biscuit Pudding Recipe
Can I use a different type of biscuit? Yes — digestive biscuits, graham crackers, or any rich tea biscuits would work well.
Can I make this without buttercream? You can use chocolate ganache, but the texture will be richer and less fluffy.
Can I make this dairy‑free? Of course, use vegan butter, plant‑based milk, and vegan biscuits.
Why did my biscuits turn mushy? They were soaked too long. Dip for only 3–5 seconds.
Can I add alcohol? I personally haven’t but from what I hear… Yes — a splash of coffee liqueur or rum in the milk mixture works for adult versions.
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