Name: Sweet Biscuit Pudding Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: British-Inspired
Ingredients: 12 plain tea biscuits or Marie biscuits, broken into small pieces; 2 cups whole milk; 1/2 cup sweetened condensed milk; 1/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 2 tablespoons unsalted butter, melted; a pinch of salt; raisins or chopped nuts

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Imagine a dessert that’s cozy, nostalgic, and spectacularly simple: that’s exactly what you get with Sweet Biscuit Pudding. This is the kind of treat that gathers everyone around the table, spoons ready and eyes twinkling. It’s a melt-in-your-mouth concoction of soft, custardy biscuits layered with the gentle warmth of cinnamon and a drizzle of sweet milk, finished off with a golden, caramelized top. Whether you serve it warm on a chilly night or chilled for a midday pick-me-up, this Sweet Biscuit Pudding is bound to be a treasured family favorite.

Sweet Biscuit Pudding Recipe - Recipe Image

Ingredients You’ll Need

Sweet Biscuit Pudding shines because it uses such basic, familiar ingredients — but don’t let that fool you! Each one is perfectly chosen to deliver the best flavor and the most comforting texture. Here’s what makes each part essential:

Plain tea biscuits or Marie biscuits: These mild, crisp cookies soak up the custard base and turn delightfully tender in the oven. Slightly stale biscuits work even better.
Whole milk: Adds creaminess and moisture, creating that irresistible custard texture.
Sweetened condensed milk: Not just for sweetness – it gives the pudding a dense, silky richness that’s unforgettable.
Granulated sugar: Balances the condensed milk and provides just the right touch of sweetness.
Large eggs: The backbone of the custard, holding the pudding together and giving it that lovely, set texture.
Vanilla extract: Adds warmth and dreamy aroma to the dessert.
Ground cinnamon: Just a pinch for subtle spice and a touch of golden color.
Unsalted butter: Melted for rich flavor all through the pudding.
Salt: A small pinch sharpens the flavors and balances the sweetness.
Raisins or chopped nuts (optional): Fold these in for extra texture and bursts of flavor.

How to Make Sweet Biscuit Pudding

Step 1: Prep Your Baking Dish

Start by preheating your oven to 350°F (175°C). Grease a small baking dish to prevent sticking, making sure to coat every nook and cranny. This little step means your pudding will release perfectly for serving, and it practically guarantees easier cleanup later!

Step 2: Warm the Milk Mixture

In a saucepan over medium heat, combine the whole milk, sweetened condensed milk, and granulated sugar. Stir gently and heat the mixture until it’s nice and warm, but don’t let it come to a boil. Remove the pan from the heat once the sugar has dissolved fully – this step helps the flavors meld together beautifully.

Step 3: Whisk the Eggs and Flavors

In a separate mixing bowl, whisk together the eggs, vanilla extract, ground cinnamon, melted butter, and a pinch of salt. This aromatic combination sets the stage for that classic biscuit pudding flavor and infuses every bite with warm, buttery notes.

Step 4: Combine Milk and Egg Mixtures

Here comes an important step: slowly pour the warm milk mixture into the bowl with the eggs, whisking constantly. This gentle pace is key, so you don’t end up with scrambled eggs in your pudding! Keep whisking until everything is well blended and silky smooth.

Step 5: Add Biscuit Pieces and Soak

Gently stir in the broken biscuit pieces, making sure every chunk gets coated and starts absorbing that sweet, custardy liquid. Let the mixture sit for about 5 minutes – this short soak is what transforms the biscuits into little pillows of flavor. If you’re adding raisins or chopped nuts, now’s the time to fold them in for extra texture and bursts of sweetness.

Step 6: Bake to Perfection

Pour the entire mixture into your prepared baking dish and smooth out the top. Pop it into the oven and bake for 30–35 minutes, or until the top is golden brown and the pudding feels just set in the center. Let it cool slightly before serving – the aroma alone will make it hard to wait!

How to Serve Sweet Biscuit Pudding

Garnishes

Take your Sweet Biscuit Pudding over the top by finishing it with a cloud of whipped cream, a drizzle of caramel sauce, or a dusting of powdered sugar. Each garnish adds flavor and that dessert shop look that everyone loves.

Side Dishes

Serve this pudding either as a stand-alone showstopper or paired with something light. A scoop of vanilla ice cream is a classic touch, while a fresh fruit salad or a few berries on the side bring a refreshing brightness to the table.

Creative Ways to Present

Feeling a little fancy? Try baking and serving Sweet Biscuit Pudding in individual ramekins for adorable single servings. Or, use cookie cutters to shape the cooled pudding into squares or hearts for a playful, party-ready presentation.

Make Ahead and Storage

Storing Leftovers

Have extra Sweet Biscuit Pudding? Simply cover the dish tightly or transfer portions to an airtight container. Keep it in the fridge for up to three days — it just gets creamier as it sits, making for some irresistible leftovers.

Freezing

You can absolutely freeze this pudding! Wrap portions well or use a freezer-safe container. Defrost overnight in the fridge and enjoy within one month for the best texture and flavor.

Reheating

To reheat, simply bake covered at 300°F (150°C) or microwave individual servings for about 30 seconds. Add a splash of milk if it seems a bit dry, and your Sweet Biscuit Pudding will taste freshly baked.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, you can use low-fat milk, though whole milk adds extra creaminess that really makes the pudding special. If you use a lighter milk, consider adding a splash of cream or a little extra butter.

Which biscuits are best for Sweet Biscuit Pudding?

Plain tea biscuits or Marie biscuits are classic because their simple flavor and crisp texture hold up after soaking. Rich tea or digestive biscuits also work well for a heartier version.

Can I make Sweet Biscuit Pudding without eggs?

While eggs are important for texture and setting, you can try using a commercial egg replacer or a mixture of cornstarch and extra milk for a softer, egg-free pudding. However, results might vary slightly.

How do I know when the pudding is done baking?

The center should be set but still slightly wobbly — a toothpick should come out clean or with just a bit of custard clinging to it. The top will turn golden brown, which is a great visual cue.

Is Sweet Biscuit Pudding served warm or cold?

That’s entirely up to you! Warm pudding is deliciously cozy, while chilled pudding is cool and comforting. Both options let the sweet flavors shine, so it just depends on your mood or the season.

Final Thoughts

If you’re craving a comforting dessert that’s easy and crowd-pleasing, you absolutely must give Sweet Biscuit Pudding a try. It’s pure simplicity, full of nostalgia, and always a hit — I can’t wait for you to share a bite with your favorite people.

Sweet Biscuit Pudding Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the comforting sweetness of this nostalgic Sweet Biscuit Pudding, a delightful British-inspired dessert that combines tender tea biscuits with a creamy custard base. Perfect for a cozy treat any time of day.

Ingredients

Scale

Main Ingredients:

12 plain tea biscuits or Marie biscuits, broken into small pieces
2 cups whole milk
1/2 cup sweetened condensed milk
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
a pinch of salt

Optional:

raisins or chopped nuts

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a small baking dish.
Prepare the custard: In a saucepan, warm the whole milk, sweetened condensed milk, and sugar. Remove from heat once warm.
Whisk the eggs: In a separate bowl, whisk together eggs, vanilla, cinnamon, melted butter, and salt.
Combine mixtures: Slowly add the warm milk mixture to the eggs, whisking constantly. Add biscuit pieces and let soak.
Add optional ingredients: Fold in raisins or nuts if desired.
Bake: Pour mixture into the baking dish and bake for 30–35 minutes until set. Let cool slightly before serving.