Ingredients for the biscuit pudding recipe
For the syrup
70 g sugar (1/3 cup)
3 tablespoons water
Optional: a few drops of lemon juice to prevent crystallization
For the pudding
2 large eggs
100 g sugar (1/2 cup, adjust to taste)
500 ml whole milk (warm preferred)
18 Maria biscuits (approx. 120 g)
1 teaspoon vanilla extract (optional)
Chocolate shavings for garnish
Preparation time
Preparation: 15 minutes
Cook: 35–40 minutes
Rest and cool-down: minimum 4 hours
Total time: about 5 hours (including rest)
Although the total time may seem long, most of it corresponds to rest in the cold, so active work is minimal.
How to make cookie pudding without oven step by step
1. Prepare the syrup
Place the sugar and water in a saucepan. If desired, add a few drops of lemon juice to prevent the sugar from crystallizing. Cook over medium heat without stirring, letting the sugar dissolve and start to gain color. When it reaches a light golden hue, gently move the pan and remove from the heat before it darkens too much. Immediately pour the syrup into the tin, covering the base and slightly the sides. Set aside.
2. Crush the biscuits and prepare the mixture
Grind the biscuits until you get a fine powder. You can do this with a stand mixer or food processor. In the bowl of your stand mixer, add the warm milk, sugar, eggs, crushed biscuits and vanilla extract if you decide to use it. Beat on medium speed until you get a homogeneous mixture without lumps. If it foams, let the mixture rest for a few minutes.
3. Cooking in a double boiler
Pour the pudding mixture over the hardened syrup. Place the pan inside a large pan of hot water, making sure that the water reaches up to a third of the height of the pan. Cover the tin with foil, cover the pan and cook over medium-low heat for 35–40 minutes. The water should boil gently, never violently.
To check if it’s ready, insert a toothpick in the center: it should come out almost clean, with some light humidity.
4. Rest and cool down
Once cooking is finished, turn off the heat and let the pudding rest in the bain-marie for another 10 minutes. Then remove it and let it cool to room temperature. Then refrigerate it for at least 4 hours. The ideal is to leave it overnight so that it gains the perfect texture.
5. Unmold and decorate
Run a knife around the edges of the pan to peel off the pudding. Place a plate on top and carefully flip. The syrup will fall on the pudding naturally. Garnish with chocolate shavings just before serving.
Tips for making the cookie pudding perfect
Use whole milk, as it provides more creaminess than other versions.
Do not stir the syrup while cooking to prevent it from hardening.
Control the heat of the water bath; A strong boil causes bubbles in the pudding.
Respect the resting time in the cold to achieve a firm and smooth texture.
What to accompany cookie pudding with
Cookie pudding goes wonderfully with homemade whipped cream, red fruits such as strawberries or raspberries, or even with a scoop of vanilla ice cream for a contrast of temperatures. It is also perfect to accompany a coffee, a tea or an infusion after a meal.
How to store cookie pudding
Always store it in the fridge, well covered, so that it does not absorb odors. It will keep in perfect condition for up to 4 days. It is not recommended to freeze it, as when it thaws it loses part of its creamy texture.
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