Butter (if using) — melt into the warm custard
✅ Pro Tip: Don’t stop stirring — cornstarch clumps if it sits.
Step 2: Crush the Biscuits
Place half the biscuits in a ziplock bag or food processor
Crush into fine crumbs (reserve the rest for later layers)
✅ No rolling pin? Use a heavy glass or can.
Step 3: Layer the Pudding
Use a glass dish (9x9 or 8x12) for beautiful presentation
First layer: Sprinkle a thin layer of crushed biscuits on the bottom
Second layer: Pour half the custard over the crumbs — spread evenly
Third layer: Sprinkle another layer of crumbs
Fourth layer: Pour the remaining custard on top — seal the crumbs
Final touch: Sprinkle extra crumbs on top for crunch
✅ Want more layers? Repeat — the more, the merrier.
Step 4: Chill & Set
Cover and refrigerate at least 2 hours
For best results, chill overnight — flavors deepen and texture firms
✅ Don’t skip chilling — it’s what turns “warm custard” into “perfect pudding.”
Step 5: Serve & Savor
Cut into squares or scoop with a spoon
Serve chilled — each bite is cool, creamy, and satisfying
Pair with:
Fresh strawberries
Whipped cream
A drizzle of chocolate
Leftovers? Keep refrigerated — it lasts 3–4 days.
