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.

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.

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.

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. 

After pouring the caramel to the pan, the caramel layer needs to be cooled completely before adding the pudding mixture to it.

Break the biscuits into pieces and transfer to a food processor, blitz until powdered, keep aside.

In a saucepan transfer the cold milk, mix in the cornstarch until lump-free.

Now add the powdered biscuits, sugar, coffee powder, and vanilla extract, whisk well. 

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. 

Strain the pudding mixture to a bowl. 

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.

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).

After steaming take out the pudding pan carefully and let it be cooled completely at room temperature.   

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.

Invert the Coffee-Caramel Biscuit Pudding gently onto a serving plate, holding the pan and the plate tightly together. Serve cold, enjoy!