Heavy whipping cream / Heavy cream / Whipping cream / Cooking cream – 2 cups
Condensed milk – ¼ cup (Recipe –
Sugar – 2 tbsp
Butter – 2 tbsp (I used unsalted butter)
Biscuits – 10 nos (I used Marie biscuits)
Jam (I used strawberry jam)
Finely powder the biscuits in a mixer.
Heat butter in a pan.
Once it’s melted, lower the flame and add crushed biscuits.
Saute well till it mixes thoroughly with butter.
Turn off the fire and transfer it to another bowl.
Add cream, condensed milk and sugar in a bowl.
Beat till creamy and fluffy using a hand beater.
Start with low and increase the speed as you go.
Take a tray or bowl to set the pudding.
Add jam to make a thin layer.
Add the biscuit mix and make a layer. (Set aside a small portion of the biscuit mix for garnishing)
Add cream and make a thick layer. Level it with a spatula.
Garnish with the biscuit mix.
Place it in the freezer for 2 hours.
If you are not serving it immediately, let it remain in the freezer. Transfer to fridge half an hour before serving.
Cut into pieces and enjoy the biscuit cream pudding.
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