Biscuit Crunch Pudding
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Biscuit Crunch Pudding

A blend of different taste mixed into one, giving you a easy bithe of apple pie with crunchy nuts and soft syrup of milk

IBCA

Ingredients

8-serving
  1. 1/2 Litre Milk
  2. 8 Grams Castor sugar
  3. 25 Grams Cornflour
  4. 2 Grams Vanilla essence
  5. 2 Teaspoons Coffee Instant Powder
  6. 15 Grams Castor Sugar
  7. 150 Millilitres Wate
  8. of 1 packet biscuits Arrow root , 1/2
  9. 65 Grams All purpose flour
  10. 14 Grams Sugar
  11. 35 Grams Margarine , chilled
  12. 10 Millilitres Milk
  13. 40 Grams Apple , chopped
  14. 8 Grams Castor sugar
  15. 25 Millilitres Water
  16. 1/8 Teaspoon Cinnamon powder
  17. 50 Grams Castor sugar
  18. 30 Grams Almonds , chopped

Method

180 mins
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    For the White Custard: Take a pan and heat milk and sugar, stirring the milk till the sugar dissolves.

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    Take a bowl, add cornflour and water till a paste is formed. Add this paste to the milk and cook it till it boils.

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    Remove it from the heat and let it cool. Keep the custard in the fridge for around 2-3 hours. Once set, add vanilla essence to it.

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    For the Biscuit Layer: Take lukewarm water and add instant coffee powder and sugar to it, stirring till the sugar dissolves. Keep aside for 30 minutes.

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    Once done, take a dish and soak the arrow root biscuits in the coffee syrup and layer them, pouring the custard on top and then making a second layer of the soaked biscuits and again custard.

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    Sprinkle some coffee syrup on top and refrigerate for at least 7-8 hours. (If possible, make the layered custard a day before)

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    For the Apple Pie: Sieve the flour and make a well in the center. Add milk, sugar and margarine and gently mix till a smooth dough is formed.

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    Cover the dough and keep it in the fridge for 5-10 minutes. Once cooled, sheet the dough and place it in the tart mould and blind bake it for 25 minutes at 160 degrees Celsius.

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    For the Filling: Take a pan and heat water and sugar. Add the chopped apples and cinnamon powder.

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    Gently mash the apples and cook them till all the water is absorbed.

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    Once the dough is baked, place the filling onto the dough and cover the top with another thin sheet of dough. Bake it at 170 degree Celsius for 25 minutes, until golden brown.

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    For the Crunch: Heat sugar on low flame in a pan, until it melts and changes colour to golden brown.

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    Take it off the flame and add the chopped almonds and immediately pour onto a greased tray, and leave it to set.

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    How to serve: Take a tall glass and first make a bed of almond crunch. Next, put a layer of apple pie.

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    Then comes the custard biscuits and a layer of custard on top. Sprinkle some more almond crunch on top and serve!

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