Chocolate biscuit pudding

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Chocolate biscuit pudding
Place of origin
Sri Lanka
Serving temperature
Cold
Main ingredients
Marie biscuits, chocolate pudding or icing
Cookbook:Chocolate biscuit pudding  Chocolate biscuit pudding

Chocolate biscuit pudding, commonly abbreviated as CBP, is a Sri Lankan dessert.

Chocolate biscuit pudding is made up of alternating layers of milk-dipped Marie biscuits and chocolate pudding or icing. These layers can be seen clearly when cutting through the dish, which should always be served cold. The pudding is often garnished with roasted or chopped nuts, usually cashewnuts.

Traditional recipe[edit]

Chocolate Biscuit pudding is one of the many dishes that have come out of the fusion of traditional Sri Lankan and British cuisines during the Colonial Era.

To make up the pudding, layers of a prepared chocolate pudding/icing mixture are alternated in a serving dish with layers of Marie biscuits dipped in warm milk.[1] Usually, the pudding will consist of five to seven layers in total. This pudding does not require any heating, baking, or steaming.

Variations[edit]

Brandy or rum is sometimes added to the chocolate mixture to create a slightly alcoholic version of the dessert.[2][3]

See also[edit]

References[edit]