No Bake Biscuit Custard Pudding Cake

Recipe by
Total Time:
4 hours 40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Easy

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 5 tbsp - vanilla flavoured custard powder
  • 3 cups - milk
  • 4 tsp - sugar
  • 1 packet - salt biscuits
  • 2 tbsp - coffee decoction [optional but recommended]
  • 1 small bar - chocolate

How to Make No Bake Biscuit Custard Pudding Cake

  • Method for preparing custard: In a small bowl, add the custard powder to milk and mix well. Keep aside.
  • On low flame, heat the custard milk. Stir slowly and continuously for 2 - 3 mins. Switch off the stove and cool it down.
  • It will be thick, but of a dropping consistency.
  • Method for layering the cake:
  • Take a square plate/tin and layer the base of the plate with biscuits dipped in coffee decoction.
  • Above the first layer, spread a generous spoon of custard, then layer another set of biscuits dipped in coffee decoction.
  • Repeat until you build 3-4 layers. Then grate chocolate over the top layer of biscuits, covering the whole cake.
  • Refrigerate for a few hours (about 4 hours).
  • Remove from the fridge about 5 - 10 minutes before serving.
  • Cut and serve immediately.
  • For coffee decoction: Take 1/4 cup of hot water, add 1.5 tsp of instant coffee powder and mix well.
  • Recipe and Image courtesy: Sharmis Passions