Mari Biscuit Pudding (No-Bake Chocolate Dessert)

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This easy Mari Biscuit Pudding is a much-loved homemade dessert that never goes out of style. With layers of soft milk-soaked biscuits and a rich dark chocolate mixture, it’s the kind of treat you can put together in minutes and let the fridge do the rest of the work.

Perfect for family gatherings, unexpected guests, or simply when you’re craving something sweet and comforting.

My biscuit pudding has its own unique style and is loved by everyone who has tried it. What makes it special is that it isn’t overly sweet, and I use real cooking chocolate instead of just icing sugar or chocolate powder. I also take extra care when soaking the biscuits, using just the right amount of time to give the pudding a rich, creamy milk flavour without making it soggy or too hard.




Ingredients

(Serves 6–8)

  • 1 pack Mari biscuits (330 g)

  • 200 g dark cooking chocolate

  • 3 tablespoons butter or margarine

  • 2–3 tablespoons icing sugar (adjust to taste)

  • 1½ cups fresh milk (for soaking biscuits)

  • 2–3 tablespoons chopped cashew nuts (for decoration)



soaking biscuits in milk


Method

  1. Make the chocolate mixture
    Break the dark cooking chocolate into small pieces and melt it over a double boiler or on very low heat. Once fully melted, add the margarine and stir until it melts and blends smoothly. Add the icing sugar and mix well until you get a glossy, smooth chocolate mixture. Taste and adjust sweetness if needed.

  2. Soak the biscuits
    Pour the fresh milk into a shallow bowl. Quickly dip each Mari biscuit into the milk for a second or two—just enough to soften them without breaking.

  3. Layer the pudding
    Spread a thin layer of the chocolate mixture at the bottom of a glass or ceramic dish. Arrange a layer of soaked biscuits over it. Repeat the layers—chocolate mixture followed by biscuits—until all the biscuits are used. Finish with a chocolate layer on top.

  4. Decorate and chill
    Sprinkle chopped cashew nuts evenly over the top. Refrigerate for at least 2–3 hours, or until the pudding is well set.

    To Serve

    Cut into squares and serve chilled. This pudding tastes even better after resting overnight, as the biscuits absorb the chocolate and milk beautifully.

    When serving you can add a scoop of vanilla ice cream and few strawberries. This is a perfect blend of combination that goes together very well.


Helpful Tips

  • Don’t over-soak the biscuits
    Dip the Mari biscuits in milk very quickly. If they soak too long, they can become mushy and lose their shape.

  • Control the sweetness
    Dark chocolate can vary in bitterness, so always taste the chocolate mixture before layering and adjust the icing sugar to your preference.

  • Use a glass dish if possible
    A clear glass dish looks beautiful for serving, as you can clearly see the layers—perfect for photos and guests.

  • Let it rest well
    While 2–3 hours of chilling is enough, leaving the pudding overnight gives the best texture and flavour.


Easy Variations

  • Milk Chocolate Version
    Replace dark chocolate with milk chocolate for a sweeter, kid-friendly pudding. Reduce the icing sugar slightly.

  • Coffee-Flavoured Biscuit Pudding
    Add 1 teaspoon of instant coffee powder to the warm milk before soaking the biscuits for a rich coffee twist. Or you can simply add coffee to the chocolate mixture.

  • Vanilla Touch
    Add ½ teaspoon of vanilla essence to the chocolate mixture for a lovely aroma.

  • Nut Mix Topping
    Instead of only cashews, use a mix of roasted peanuts, almonds, or walnuts for extra crunch.

  • Coconut Lovers’ Version
    Sprinkle desiccated coconut between layers or on top for a Sri Lankan-style twist.

  • Butter Substitute
    Margarine can be replaced with butter for a richer flavour. 

    This Mari Biscuit Pudding is one of those desserts that takes us straight back to childhood—simple ingredients, no oven, and made with love in our home kitchens. Whether it’s for a family gathering, a special treat for the kids, or a quiet moment with a cup of tea, this humble pudding reminds us that the most comforting sweets are often the easiest to make.

    You can always twist this recipe to suit your taste and create your own delicious versions. I’d love to know what unique combinations you come up with—do share them with me and inspire others to try something new.





Mari Biscuit Pudding

Prep Time: 20 minutes

Chill Time: 2–3 hours

Total Time: About 3 hours

Servings: 6–8

Ingredients

  • 1 pack Mari biscuits (330 g)
  • 200 g dark cooking chocolate
  • 3 tablespoons margarine (or butter)
  • 3–4 tablespoons icing sugar (adjust to taste)
  • 1½ cups fresh milk (for soaking biscuits)
  • 2–3 tablespoons chopped cashew nuts (for topping)

Instructions

Step 1: Prepare the Chocolate Mixture

  1. Break the dark cooking chocolate into small pieces.
  2. Melt the chocolate over a double boiler or on very low heat.
  3. Add the margarine and stir until fully melted and smooth.
  4. Add icing sugar and mix well. Taste and adjust sweetness if needed.

Step 2: Soak the Biscuits

  1. Pour fresh milk into a shallow bowl.
  2. Quickly dip each Mari biscuit into the milk for 1–2 seconds.
  3. Do not over-soak, as the biscuits can become too soft.

Step 3: Layer the Pudding

  1. Spread a thin layer of chocolate mixture at the bottom of a serving dish.
  2. Add a layer of milk-soaked biscuits.
  3. Repeat layering chocolate and biscuits until the dish is filled.
  4. Finish with a chocolate layer on top.

Step 4: Decorate & Chill

  1. Sprinkle chopped cashew nuts evenly over the top.
  2. Refrigerate for at least 2–3 hours, or until well set.

Serving Tip: Serve chilled. This pudding tastes even better the next day once the layers have settled.

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