Creamy Vanilla Biscuit Pudding (No-Bake Dessert)

Introduction

This classic biscuit pudding is smooth, creamy, and crunchy on top — perfect for when you want a simple yet rich dessert. It’s made with a custard-style cream base and a layer of buttery crushed biscuits, requiring no baking and minimal effort.

Ingredients

For the Cream Layer:

2 cups (500 ml) milk

3 tbsp cornstarch (cornflour)

3 tbsp sugar (adjust to taste)

1 tbsp butter

1 tsp vanilla extract

½ cup sweetened condensed milk (optional, for extra creaminess)

For the Biscuit Layer:

10–12 tea biscuits or Marie biscuits (or graham crackers)

2 tbsp butter, melted

Instructions

 Prepare the Cream

In a saucepan, whisk together milk, cornstarch, and sugar until smooth.

Place over medium heat, stirring constantly to avoid lumps.

When the mixture thickens, add butter and vanilla extract.

(Optional) Stir in condensed milk for extra richness.

Cook for another 1–2 minutes, then remove from heat.

Prepare the Biscuit Crumbs

Crush biscuits in a food processor or zip-lock bag until fine.

Mix with melted butter to form a crumbly texture.

Assemble the Pudding

Pour the warm cream mixture into a glass dish or bowl.

Smooth the top with a spatula.

Evenly sprinkle the biscuit crumbs over the cream layer.

Press lightly so they stick.

Chill

Refrigerate for 2–4 hours or until fully set and chilled.

Serving

Serve cold, directly from the dish.

Optionally top with shaved chocolate, caramel drizzle, or fresh fruit before serving.

Tips

You can replace vanilla with banana, coconut, or coffee flavoring.

Use chocolate biscuits for a different twist.

If you prefer a thicker texture, add a bit more cornstarch (½ tbsp extra).

Final Thoughts

This no-bake biscuit pudding is creamy, crunchy, and perfectly balanced — ideal for summer desserts or quick sweet cravings. It stores beautifully in the fridge and tastes even better the next day!