Ingredients

• 1 pint (16 oz) - heavy cream
• 1 cup - sugar
• 1 cup - lukewarm water
• 1/4-1/2 cup - cocoa powder
• 20-24 - pieces plain of Arrowroot biscuits

How to Make Cream and Biscuit Pudding

• Add 1 tbsp of sugar to the cream.
• Whip the cream with an electric egg beater until it becomes thick and stiff.
• Mix cocoa, water and the remaining sugar together.
• Dip 3-4 biscuits at a time in the cocoa mixture.
• Keep turning with your fingers until the biscuits get a little soggy.
• Arrange a layer of these biscuits (about 10-12) in a flat glass pudding dish.
• Cover with a thick layer of whipped cream. Chill.