Coffee and Caramel Biscuit Pudding

 

One recipe that literally everyone seems to ask me is the recipe for Magnum pudding. I have to confess I am not a big fan of this particular pudding but knowing how much Marie biscuit puddings are loved by the masses, I looked up various recipes and found this recipe. 

Now let me reintroduce you to Dulce de Leche. Something magical happens when you boil a can of condensed milk. 

I used to make a few cans of these before the beginning of Ramadhan because I love the caramel that it produces. Have to boil the whole can of condensed milk in a pan of water for 2-3 hours. The longer you keep the more caramel it becomes 

So I would suggest you keep longer than 2 hours. But make sure to keep the water level above the can, as it will cause it to explode if the water level goes below it. You don't want a caramel-covered kitchen, do you?  Once boiled, let it cool completely before opening it.  It can be kept unopened for a long period, once opened you can keep it in a bottle in the fridge. 

I have cooked the condensed milk can on the stovetop, which is the best method, if you have a fire stove I would highly recommend it as it's more economical.  I have even cooked it in the rice cooker, mine has a congee cooking function where I fill the rice cooker container with water, set the time for congee and cooking time for 1 hour, and after every 1 hour I reset it till I have cooked it for 3 hours, I cooked without putting on the lid and kept refilling with water to ensure the can is well submerged in the water.  You can click here on how to make this.

Anyway, once you have made the dulce de Leche and it is completely cooled, DO NOT OPEN IT UNTIL IT IS COMPLETELY COOLED!!!!  Now let's make some pudding. Mix some cornflour into the milk and blend it well then place this on the stovetop and cook till it's thickened, keep stirring continuously as cornflour tends to stick to the bottom at times.  Once it starts to thicken

 

 add the required amount of Dulce De Leche ( boiled condensed milk). Stir continuously until it has thickened. Let it cool slightly. 

Now mash up the softened butter, and add the cooled milk mixture into the butter, whisking while you add it. You should get a nice thick mixture.  

Prepare coffee and while it is still warm dip each Marie biscuit in coffee and arrange it in a 6-cup capacity round serving dish. ( or a baking tray if you don't have one). Spread a layer of the caramel milk mixture that you prepared and then a layer of coffee-dipped Marie biscuit. Overlap the biscuits so you don't have any gaps. Repeat another layer and top with a final layer of the milk mixture. 

Take 2 biscuits and place them in a piece of clean kitchen cloth or a plastic bag, wrap with well and give a good bash with a rolling pin or heavy pan. ( vent out all your frustrations on it). Remove the bag or towel and add the crumbled biscuit on top of the final layer of the milk mixture. 

Chill for 2-3 hours before serving. 

Enjoy!

Yield: 4-6

Author: Nammi

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Caramel and Coffee Biscuit pudding

Ingredients

• ½ can boiled condensed milk ( instructions below on how to make it, plus read  the above)
• 1 ¼ cup milk
• 2 tbsp cornflour
• 25 g softened unsalted butter
• 2 heaped tsp coffee
• ½ cup hot water

Instructions

1. To make the boiled condensed milk, remove the label from the condensed milk tin and place it in a saucepan. Fill with water so that the level of water is an inch above the can. Place on stovetop bring to a boil and simmer on medium heat for 2-3 hours. Keep filling with water so the water level remains above the can or the pressure inside the can will cause it to explode and cover your kitchen with condensed milk, so always keep an eye on it and keep topping up with water. After 3 hours, switch off, remove the can and let it cool completely before opening it. So it is best you boil the can one day before you make this pudding.
2. To make the pudding, Add the cornflour into a saucepan and gradually add milk, mixing well with a whisk or spoon. Make sure there are no lumps.
3. Place on the stovetop and stir until the mixture starts to thicken. Stir in ½ can of the boiled condensed milk ( store the remaining half of the tin in a bottle in the fridge and use for another recipe that requires Dulce de leche)
4. Once the mixture thickens set aside to cool slightly.
5. In a bowl, mash the butter with a fork. Slowly add the now slightly cooled caramel mixture, beating after every addition. Set aside.
6. Stir the coffee with the hot water in a heatproof bowl.
7. Take a serving bowl or pudding dish. Dip a Marie biscuit in coffee, a few good dips, remove and arrange around the base of the pudding making sure the whole area is covered.
8. Spoon some pudding on top of the biscuits, repeat with the second layer of coffee-dipped Marie biscuits, then budding and a final layer of coffee-dipped biscuits and the remaining layer of pudding. Smooth it out. Take two extra Marie biscuits, wrap it in tissue or place in a plastic bag, and give a few whacks with a rolling pin ( vent out all your frustrations on it) and then sprinkle the Marie biscuit crumbs on top of the pudding. Chill for about 4 hours or even overnight, then serve.

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