Sri Lankan Biscuit Pudding Ⓥ

This dessert is a Sri Lankan specialty. I’ve had many an aunty make this over the years and they have always tasted, as well as looked, really really good. There aren’t many ingredients you will need to make it which is a bonus and it generally only needs a few hours to set in the fridge.

The star of the show is the biscuit (obviously) and it is only ever exclusively made with marie biscuits in Sri Lanka but they aren’t always easy to find elsewhere in the world. It’s funny because the biscuit was apparently invented in London (1874), yet it is so hard to find here nowadays!

I saw this particular recipe on and it turns out well everytime.


  • 250g Maliban Marie Biscuits (use rich tea biscuits as an alternate)
  • 150g Butter
  • 75g Chocolate
  • 250g Icing Sugar
  • 2 tbsp Cocoa Powder
  • 1 tsp Vanilla Extract
  • ~100ml milk
  • For decorating: chocolate sauce, assorted nuts – anything you fancy


Step 1: Melt the butter and chocolate separately in a microwave on high for about 30 seconds

Step 2: Mix the butter and the chocolate together until smooth

Step 3: Sift the icing sugar and cocoa powder into a seperate bowl then pour the butter/chocolate mixture over. Cream the mixture together, use a electric whisk if you can.

Step 4: Add 2 tbsp milk and cream again.

Step 5: Line a baking tray or plastic container roughly (8×8 inc) with baking parchment.

Step 6: Dunk the marie biscuits in milk for 2 seconds at a time and form a layer covering the bottom of the tray.

Step 7: Apply a generous layer of the chocolate mixture covering the layer of marie biscuits.

Step 8: Continue alternating the layers, making sure that the top layer is a chocolate layer.

Step 9: Finish off the top with grated cashew nuts (or any other you have) and chocolate sauce.

Step 10: Leave to set in the fridge for a 2 hours at least, then cut into squares and enjoy!!

Notes: I had a large pyrex container and didn’t have any baking parchment at the time so I just used cling film to line the tray. It was a bit tricky to work with but still can be done!

I’ve made this on a few occasions with rich tea biscuits which work well enough so don’t be put off if you can’t find any marie biscuits.


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