3-Layer Biscuit & Custard Pudding Recipe

Here’s a clear recipe for a 3-Layer Biscuit & Custard Pudding with proper headings and step-by-step instructions:

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3-Layer Biscuit & Custard Pudding Recipe

Ingredients

• 200 g Digestive biscuits or tea biscuits

• 500 ml Milk

• 4 tablespoons Sugar

• 2 tablespoons Cornflour (cornstarch)

• 1 teaspoon Vanilla extract

• Optional toppings: grated Chocolate, fresh Fruits, or Nuts

Equipment

• Medium saucepan

• Whisk

• Baking dish or individual pudding bowls

• Spoon or spatula

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Step 1: Prepare the Custard

1. In a medium saucepan, pour 400 ml of milk.

2. Add sugar and heat gently until warm (do not boil).

3. In a small bowl, mix the remaining 100 ml milk with cornflour until smooth.

4. Slowly pour the cornflour mixture into the warm milk while whisking continuously.

5. Stir over low heat until the custard thickens (3–5 minutes).

6. Remove from heat and add vanilla extract. Allow it to cool slightly.

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Step 2: Layer the Biscuits

1. Take your baking dish or pudding bowls.

2. Arrange a single layer of Digestive biscuits at the bottom.

3. Pour a layer of custard over the biscuits to cover them.

4. Repeat: add another layer of biscuits, then custard.

5. Finish with a final custard layer on top.

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Step 3: Chill and Set

1. Cover the dish with plastic wrap.

2. Refrigerate for at least 2–3 hours to allow the custard to set and the biscuits to soften.

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Step 4: Serve

• Optionally, sprinkle grated Chocolate or chopped Nuts on top before serving.

• Serve chilled as a delicious dessert or snack.

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Tips

• For extra flavor, dip the biscuits briefly in milk or coffee before layering.

• You can add Berries between layers for a fruity twist.

• This dessert is best eaten within 24 hours for the freshest taste.

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If you want, I can also make a fancier version with 3 distinct flavored layers so it looks like a restaurant-style pudding. Do you want me to do that?