Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, biscuit crunch pudding. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Biscuit Crunch Pudding is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Biscuit Crunch Pudding is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have biscuit crunch pudding using 18 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Biscuit Crunch Pudding:

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

Instructions to make Biscuit Crunch Pudding:

1. For the White Custard: Take a pan and heat milk and sugar, stirring the milk till the sugar dissolves.
2. Take a bowl, add cornflour and water till a paste is formed. Add this paste to the milk and cook it till it boils.
3. 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.
4. 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.
5. 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.
6. Sprinkle some coffee syrup on top and refrigerate for at least 7-8 hours. (If possible, make the layered custard a day before)
7. 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.
8. 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.
9. For the Filling: Take a pan and heat water and sugar. Add the chopped apples and cinnamon powder.
10. Gently mash the apples and cook them till all the water is absorbed.
11. 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.
12. For the Crunch: Heat sugar on low flame in a pan, until it melts and changes colour to golden brown.
13. Take it off the flame and add the chopped almonds and immediately pour onto a greased tray, and leave it to set.
14. How to serve: Take a tall glass and first make a bed of almond crunch. Next, put a layer of apple pie.
15. Then comes the custard biscuits and a layer of custard on top. Sprinkle some more almond crunch on top and serve!

So that is going to wrap it up for this special food biscuit crunch pudding recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!