Quick Description
This Creamy Biscuit Pudding is a rich, silky, no-bake dessert made with milk and semolina (or custard powder), finished with a delicate layer of finely crushed biscuits on top. It sets beautifully in the fridge, slices clean, and has a smooth, melt-in-your-mouth texture—exactly like the image. Simple ingredients, classic comfort, and guaranteed crowd-pleaser.
Servings & Timing
- Servings: 6–8 slices
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 2–3 hours
- Total Time: ~3 hours
Ingredients List
Creamy Base
- 4 cups milk
- ½ cup sugar (adjust to taste)
- ½ cup semolina (suji)
(OR substitute 3 tbsp custard powder) - 2 tablespoons butter
- 1 teaspoon vanilla essence
Topping
- 1½ cups plain tea biscuits, finely crushed
(Marie, digestive, or graham-style biscuits)
Instructions
1. Prepare the Creamy Mixture
- In a saucepan, add milk and sugar
- Heat over medium heat, stirring until sugar fully dissolves
- Slowly sprinkle in the semolina while stirring continuously to prevent lumps
2. Cook Until Thick
- Reduce heat to low
- Cook for 5–7 minutes, stirring constantly
- The mixture should become thick, smooth, and glossy
- Add butter and vanilla essence
- Stir until butter melts completely
- Turn off the heat
3. Assemble
- Lightly grease a glass or ceramic dish
- Pour the hot pudding mixture into the dish
- Smooth the surface evenly with a spatula
4. Add Biscuit Layer
- Sprinkle crushed biscuits evenly over the top
- Gently press with the back of a spoon so they adhere
5. Chill
- Refrigerate for 2–3 hours or until fully set
- Slice cleanly once chilled
Nutrition (Per Slice – Approximate)
- Calories: ~230
- Protein: 7–9g
- Carbs: 35g
- Fat: 7g
- Sugar: 18g
Benefits
- No-Bake & Easy
- Smooth, creamy texture without gelatin
- Budget-friendly pantry ingredients
- Perfect make-ahead dessert
Dietary Info
- Vegetarian: ✅
- Egg-Free: ✅
- Nut-Free: ✅
- Can be made lower-sugar with sweetener
Ingredient Details & Substitutions
- Semolina (Suji): Gives structure and a silky pudding texture
- Custard Powder Option: Creates a softer, more custard-like result
- Milk: Full-fat gives the creamiest texture; low-fat also works
- Butter: Adds richness and shine
Recipe Variations & Serving Suggestions
- Chocolate Version: Add 2 tbsp cocoa powder to the milk
- Caramel Flavor: Replace sugar with caramel syrup
- Layered Style: Add a biscuit layer at the bottom too
- Serve With: Whipped cream, fruit, or chocolate drizzle
Storage & Make-Ahead
- Refrigerator: Store covered for up to 3 days
- Freezer: Not recommended (texture changes)
- Make-Ahead: Perfect for parties and gatherings
FAQs
Why is my pudding lumpy?
Semolina must be added slowly with constant stirring.
Can I reduce the sugar?
Yes, adjust to taste or use a sugar substitute.
Can I use flavored biscuits?
Yes—vanilla or coconut biscuits work great.
Optional Personal Story
This pudding is one of those timeless desserts that feels nostalgic the moment you take a bite. It’s simple, comforting, and always reminds me of classic homemade treats that never go out of style.
