No-Bake Biscuit Pudding Cake with Chocolate Glaze
A childhood classic made simple — layers of chocolate and vanilla biscuits, creamy pudding, and a rich chocolate glaze, all without baking!
Ingredients
- 1 liter of milk
- 160 grams unsweetened pudding powder (vanilla or chocolate)
- 150 milliliters sweetened condensed milk (or 100–150 g sugar, added while boiling the pudding)
- 30 chocolate biscuits
- 30 vanilla-flavored biscuits
- 30 grams chopped pistachios (or walnuts/hazelnuts, or omit if preferred)
- 250 grams sweetened condensed milk
- 200 grams melted chocolate
- 3 tablespoons milk
- 2 tablespoons cocoa powder
Pudding Layer
Biscuit Layers
Toppings
Chocolate Glaze
OR alternative glaze
Instructions
- Prepare the Pudding
- In a saucepan, mix 1 liter of milk with 160 g of pudding powder.
- Stir continuously for 5–7 minutes over medium heat until it thickens.
- Once thickened, remove from heat and pour into a large bowl.
- Add 150 ml of condensed milk (or use sugar alternative if not using condensed milk) and mix well.
- Cover the surface with plastic wrap in direct contact with the pudding to prevent skin from forming. Let it cool for 10 minutes.
- Prepare the Nuts (Optional)
- Finely chop 30 g of pistachios (or walnuts/hazelnuts). Set aside.
- Assemble the Cake
- In a 26 x 21 cm tray, place a layer of chocolate biscuits (15–20, depending on size).
- Spread one-third of the pudding over the biscuits.
- Add a layer of vanilla biscuits, then another third of pudding.
- Repeat layers: chocolate biscuits → pudding → vanilla biscuits → final layer of pudding.
- Make the Chocolate Glaze
- Mix 250 g of condensed milk with 2 tbsp cocoa powder.
- If not using condensed milk, melt 200 g chocolate, stir in 2–3 tbsp of milk, and 2 tbsp of cocoa.
- Stir until smooth and pour evenly over the cake.
- Finish and Chill
- Sprinkle chopped pistachios (or nuts) on top.
- Refrigerate for 2–3 hours (preferably overnight) until the biscuits soften.