His friend hailing from Andhra, loved spices to the core. D hadn't briefed me on this prior! I, on the other hand reduced spices (chillies) in my food considerably not knowing his taste. I have personally experienced moments where spicy food has led me to tears, but on being obliged have been compelled to eat! Considering such sympathetic moments with food ;) I decided to cook with lower spice in food that day.
Imagine my dismay as I served the food, this guy struggled to eat :( Being so accustomed to extreme spices, we could literally see him pushing food down this throat! Having put in so much effort in food with care and concern, I was baffled :( Later, my husband did have to take tantrums on not briefing me his tastes! He admits it ;)
To compensate the spice, I quickly whipped up a Potato Raita laden with green chillies (which surely had me in tears!), but was adored by him. I shall share that recipe some other day. As the dinner ended, I gently brought out this Coffee n' Biscuit Pudding Cake, served it with some gooey, warm chocolate over vanilla ice-cream. Pudding Cake was a HIT! Definitely a flattering moment to see them being eaten to hearts content, sought after for more helpings!
I have always had winning moments with these. Promise! It will not let you down. I have made these on infinite number of occasions, never been let down. It is such a simple, easy, no-bake recipe, quick to put together, melt in the mouth feel, great dessert to serve for any kind of a gathering, even for the worst taste-buds!!!
Coffee n' Biscuit Pudding Cake
Prepare the custard:
1 packet vanilla flavored custard
1/2 litre milk
1/2 cup sugar
Layering the cake:
1 pack sweet-salt biscuits (I love to use Krack-Jack always)
1 tbsp coffee liquor or coffee decoction (see the note below)
Dried fruits & Nuts (Raisins, walnuts, cashews, almonds, pistachios)
Topping the cake:
Prepare the vanilla custard following the instructions from the custard pack. Dissolve the custard powder in a little warm milk. Heat rest of the milk to a boil. Add sugar. Add the custard milk. Heat it on low flame till it thickens and is cooked. Stir constantly to prevent from burning. Consistency of the custard should be thick enough to coat the back of a spoon and be able to draw a line. Turn off the flame and allow to cool to just warm.
Line a square cake tin with a layer of cling film with the sides hanging outside the cake tin. Avoid it if you plan to serve the cake directly from the tin in pieces. First, dip the sweet-salt biscuit in warm coffee liquor or decoction for a few seconds. Do not dip the biscuits for long as we don't want the biscuits too soggy. They should retain a light crunch from within. Layer the base of a tin with sweet-salt biscuits dipped in coffee liquor. Avoid liquor if it's not your taste. I avoid liquor and use coffee decoction instead if I am to make this for a gathering. Coffee liquor does make a little difference though. The biscuits will absorbs it. Next, spread a good helping of the prepared custard over this layer.
Repeat with another layer of biscuits dipped in coffee liquor, topped with another layer of vanilla custard. Build about 3-4 layers, not beyond that, as it will not hold shape while serving. Place it in the fridge for few hours (about 4-5 hrs). If you plan to serve it for lunch, prepare it the overnight and let if refrigerate. Remove from the fridge about 5-10 minutes before serving.
Note: If you don't prefer using coffee liquor in your desserts, use coffee decoction instead. To prepare the coffee decoction, bring a cup of water to boil and turn off the flame. Then add a sachet of instant coffee powder to it. Allow it to sit for 5 mins and it's ready to use!
If you or your guest love chocolate, top it with warm chocolate sauce or chocolate shavings, as I did. I used Hershey's chocolate sauce here. Garnish with dry fruits and nuts before serving.
And to complete the story above, the Pudding cake did all the justice to the efforts taken in tedious cooking that day!