A simple yet delicious pudding tastes best chilled.
Course: Bachelor Recipes, Dessert, Festival Cooking, Kid-Friendly
Cuisine: Goan, Indian, Portuguese
Keyword: Dessert, Macau Pudding, Party Desserts, Sawdust Pudding, Serradura
1-2tbspn cocoa powder
In a plastic bag add the Marie biscuits and crush them. You can crush them fine but since I prefer not to as I end up coughing over the fine powder.
Whip the cream until it reaches it reaches soft peak stage.
Add the condensed milk if using, I did not as my cream was sweet.
Add vanilla essence and whip until the peaks form and hold.
Choose your container you can use glasses as I have or use a glass tray like so.
The method is same for both but I will prefer to speak about layering in a glass.
In a glass, add spoonful of biscuits, make sure all the sides and corners are covered.
In a tea strainer add the cocoa and sieve gently a thin layer of cocoa.
Then spoon in the cream. Spread well.
Again, layer with biscuits, cocoa and finally cream.
Continue till you reach the top. End with biscuit and cocoa.
Refrigerate for atleast 2 hours.
You can replace the whipping cream with thick cream. Then you will need condensed milk. In between layers, add coffee and cocoa, cashew nuts, almond flakes, chocolate. The choice is yours. (Flavour the cream idea for future seradura.)