Boil milk in a pan and add sugar. Now, add the custard powder in a little milk.
When the milk becomes thick, switch off the fire and cool it.
Add coco powder to the custard. Mix well and make a smooth paste.
Add 2 spoons of sugar in the cream and whisk slowly.
Now, the pudding is ready to be set.
Take a serving dish.
First, arrange a Marie biscuit on it.
Pour out the custard over the biscuit.
Now, arrange another layer of biscuits and pour another layer of custard.
Pour the layer of fresh cream over this and refrigerate.
When cream has set, decorate with liquid chocolate.
Put it back in the fridge and serve chilled.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.