I still can remember clearly, how we would wait for this pudding when Ma unmould it to a plate for me and my little brother, rest of the story would be a matter of few minutes to empty the plate, even Ma didn’t taste just one spoonful many times! So bad of us, but then those were the days when Cheesecake and Tiramisu never existed in our lives, and Pudding was fancy because it was different in comparison to all the Bengali sweets. This Eggless Coffee-Caramel Biscuit Pudding is a little twisted version of the Caramel Biscuit Pudding that Ma used to make. She would never add any coffee, I add because I love the flavour and taste that Coffee imparts to any dessert.
Nice biscuits have a custard-like taste in them, that’s why Ma would prefer this variety of biscuits over any other biscuits for Pudding. IMO these are the best easy available biscuits for making any pudding, can be found at almost every local store.
This is an old-style Pudding that never lost its glory in our family. I hope you’d love to make this in your kitchen, and if you try, let me know your experience of making it. 🙂
Eggless Coffee-Caramel Biscuit Pudding
An old family recipe, this Eggless Coffee-Caramel Biscuit Pudding will win your heart for all the right reasons. Made with pantry staple ingredients, this is the tastiest eggless pudding ever.
Ingredients
For the Caramel
- ½ cup- White granulated sugar
- ¼ cup- Hot water
- 1 tsp- Instant coffee powder
For the Pudding
- 2 cups / 500ml- Milk
- 12- Nice biscuits (I used Sunfeast’s)
- 1 ½ tbsp- Cornstarch
- ½ tsp- Vanilla extract
- 1/3 cup- Caster sugar / White or Brown powdered sugar (read note)
- 1 tsp- Instant coffee powder (read note)
Instructions
Making of Coffee-Caramel
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In ¼ cup hot water mix in 1 tsp instant coffee powder, keep aside and let it be cooled completely at room temperature before using further.
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In a pan, add white granulated sugar, melt it over low heat, stir with a fork continuously, care should be taken not to burn the sugar. When the sugar melts completely and forms a rich caramel colour, remove the pan from the heat, and add the coffee mixture slowly. The caramel would be very hot at this stage, so handle carefully.
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Now turn on the heat again, the caramel will harden a bit at this point and might stick at the bottom of the pan, but after a few seconds, it will dissolve completely and will reach to a pourable consistency, remove from the heat. A lot of foam will appear after adding the coffee mixture to the caramel which happens due to coffee. The foam will settle down when you turn off the heat. Coffee imparts a great flavour to the regular caramel. Cool down the coffee- caramel slightly before you pour this to the pudding pan/ramekins.
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Transfer the caramel into a 6” round baking pan upto 0.8cm. I used three 150 ml pudding cups for this recipe, and I had some leftover caramel with me which I’ve used later for making coffee, can be drizzled over pancakes, cakes, and dessert as well.
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After pouring the caramel to the pan, the caramel layer needs to be cooled completely before adding the pudding mixture to it.
Making of Pudding
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Break the biscuits into pieces and transfer to a food processor, blitz until powdered, keep aside.
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In a saucepan transfer the cold milk, mix in the cornstarch until lump-free.
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Now add the powdered biscuits, sugar, coffee powder, and vanilla extract, whisk well.
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Over low-medium heat keep whisking the pudding mixture continuously for 4-5 minutes until it thickens. Some lumps may appear due to corn starch, and that is nothing to worry about. The consistency of the pudding mixture should resemble a pourable cake batter.
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Strain the pudding mixture to a bowl.
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Now pour the pudding mixture immediately to the pan, or if you’re using ramekins, divide the mixture equally to them, and wrap the top with aluminium foil.
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In a large pan heat some water, when the water starts to boil lower the heat and place a trivet in the pan. The water level should not touch the base of the trivet. Place the pudding pan upon the trivet carefully. Cover the large pan with a lid and steam the pudding over low heat for 30 minutes (read note).
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After steaming take out the pudding pan carefully and let it be cooled completely at room temperature.
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Run a sharp knife around the edges of the pan/ramekins, don’t unmould the pudding now. Keep it refrigerated for the next 3-4 hours.
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Invert the Coffee-Caramel Biscuit Pudding gently onto a serving plate, holding the pan and the plate tightly together. Serve cold, enjoy!
Recipe Notes
- The amount of sugar was just right according to our taste, but if you want you can adjust the quantity of sugar as per your desire for sweetness.
- You can increase the amount of coffee to the pudding mixture according to your preference.
- If you want to bake the pudding, keep the pudding pan upon a hot water bath and bake at 180 degrees C for 30 minutes.
Hi Chandrima,
Can we use krackjack biscuits instead of nice biscuits?
Hi Sailaja, I think Krackjack wouldn’t be a good option as it’s a cross between sweet-savoury. You can use any sweet or mildly sweet biscuits for this Pudding.
I prefer eggless puddings and love the flavour and taste of coffee in desserts. Therefore, found this recipe interesting and simple. In my preparation, used Brisk Farm Coco Malai Biscuits available in neighbourhood store in lieu of NICE Biscuits, extract of Natural Bourbon Vanilla of SPRIG and Levista Instant Coffee. First time I tried preparing pudding with biscuits, hitherto used bread. Pudding turned out very tasty. Thank you Chandrima Sarkar for sharing this recipe. Shall prepare pudding next time using NICE Biscuits.
Hi Simintini,
Thank you for sharing your experience with me, I’m glad to hear that you liked the recipe. 🙂
hi
isn’t ok to cook longer in the pan (till got a dense pudding, not pourrable), instead steaming after cooking in the pan?
thank you