BIY: The Yummiest Orange & Kahlua Infused Chocolate Biscuit Pudding

Hi everyone!

I got a bout of inspiration to start cooking/baking very recently (you know who you are!), and it was suggested that I start a series of baking posts to capture what I get up to with my baking called, punily enough: BAKE IT YOURSELF (BIY). The name was borne out of pure ingenuity from the hunky chunky and it was like a bulb turning on to start the series. I immediately did a happy dance and couldn’t wait to begin writing my first post for it!

One of the recipe’s that I came up with is the yummiest (and ridiculously moist and decadent) chocolate biscuit pudding. To all my Sri Lankan nuggets, you might be asking, what’s so special about this CBP? Let me tell you. Oh, baby, it’s not just any Kandos CPB you pick up on your weekly run to Cargills. It’s an orange and kahlua infused CBP. *Mic drops* Yep, I said it (and made it), and my Day One almost made sweet sweet love to it. Think: Bellissima CBP. But a much bigger batch made at home just for yourself!

Sri Lankan Chocolate Biscuit Pudding Recipe

This recipe calls for real & whole oranges (no skimping and using orange juice!). We use the zest and a fresh squeeze into the kahlua. It’s the right amount of kick to the sweet liqueur all the while swirling in our childhood-love for Marie Biscuits and pure melted chocolate drizzled all over it. I whipped this up in less than 20 minutes and it’s the kind of dessert you want to take to your in-laws to show you’re more than a pretty face and you got mad skillz in the kitchen. Alternatively, it’s the type of dessert you want to keep to yourself and devour while you watch (or cry, if you’re like me) the new Wonder Woman movie!

Sri Lankan Chocolate Biscuit Pudding Recipe

So, with all of that said, on to the recipe and beyond!

Here’s what you’ll need to make a batch for about 5-7 people:

  1. 3 Packets of Marie Biscuits
  2. Zest of one medium sized orange
  3. Juice of 3/4 a medium sized orange
  4. 650g milk, dark, or cooking chocolate of your choice (I used the Ritzbury dessert/cooking chocolate)
  5. 100g butter, room temperature
  6. 300ml Kahlua

P.S. I wanted thick and crunchy layers of soaked biscuits in between massive layers of chocolate, so there are only three layers of biscuits. You can opt to make this pudding with more layers by alternating the chocolate and the biscuit in smaller amounts than I have!

Let’s make this bad boy:

Total time needed: 20 minutes

  1. Grate the orange and leave the zest aside as garnish
  2. Melt the chocolate and the butter together in a microwave, stirring it every 30 seconds. Keep doing until fully melted
  3. Mix in the kahlua and the juice of the orange into a bowl
  4. Dip in each of the biscuits for roughly 5 seconds in the kahlua-orange mixture and place it at the base of the layer. You probably will have to break the biscuits in all sorts of shapes to fit the container you’re using.
  5. Pour in a few tablespoons of the kahlua-orange mixture onto the biscuits as a final soak to enhance the tangy and sweet flavor. This is optional, keep as is if you want to make the alcohol taste subtle.
  6. Scoop a big dollop of chocolate and evenly layer it across the biscuits.
  7. Repeat with the next layer of biscuits, pour in some of the kahlua-orange, and add in the chocolate
  8. Keep going until you finish all the biscuits. The last layer should be the chocolate
  9. Garnish with the orange zest at the top

Refrigerate for a good 2-3 hours to set the CPB and then keep it out for about 30 minutes before serving, which gives time for the chocolate to melt a little more!

This recipe is super simple and essentially fool-proof! Take this to your next pot luck party and it’ll be a surefire winner! Trust me!

Sri Lankan Chocolate Biscuit Pudding Recipe

Sri Lankan Chocolate Biscuit Pudding Recipe

Sri Lankan Chocolate Biscuit Pudding Recipe

I hope you enjoyed this recipe as the first of many BIY posts!

I don’t normally shout to to anyone, but I do want to make it a point in this post.Β I know we haven’t posted much on the blog. We’re really involved in spreading love through our Instagram. This is not to say we’re eliminating the blog (no way in hell), but we want to post quality content on the blog and not simply for the sake of fulfilling the quota of a post a week. But, for the longest time, I’ve been having a writer’s block (blogger’s block, maybe?). I felt like all the ideas I had in mind for EWM weren’t post-worthy and didn’t have the drive as I did before. But, I do want to give my love and thank you to the one who kept encouraging me to start something. This post, this series, this recipe, is all because of you, and you know who you are. Your drive, your ambition, and encouragement to continue to keep doing what I love and what Thavi and I started more than a year ago, is noteworthy. Thank you doesn’t suffice in any way, but I am so appreciative and grateful to surround myself with so much positivity when, sometimes, there was no reason to have any of it. Thank you. Thank you a million times, and thank you x infinity.

Fabulous pictures courtesy of the hunk: sharan_velauthan

If you made it this far, thanks, guys! You’re one of the good ones! πŸ˜‰


Until next time…
Kisses, hugs, and all things yum,


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