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Munchee Chocolate Biscuit Pudding: With Extra Chocolate

Checkout Complete Recipe

Here's another version of this classic Lankan dessert - with no eggs, no butter, and loads more chocolate. It's more gooey than your average CBP. 

Portion: 8-10 people 


  • Ritzbury Dark cooking chocolate - 200g 
  • Ritzbury Milk cooking chocolate - 200g 
  • Condensed milk (Milkmaid) - 1 cup
  • Munchee Tikiri Marie biscuits - 1 large packet
  • Water - 1/2 cup
  • Cashews - 100g (A dollop of butter to fry it with) 


  1. Mix water and condensed milk in a large bowl
  2. Add chocolate pieces to the bowl and microwave for 2 minutes, stirring every 30 seconds until the chocolate melts
  3. Strain out any unmelted chunks
  4. (Optional) Add 1/2 vanilla essence and mix 
  5. Get a large dish for the final step: layering
  6. First layer: Some of the chocolate mix for the base
  7. Next: Soak Munchee biscuits in warm milk and layer it on top
  8. Repeat these layers once or twice more, till your chocolate mix is finished 
  9. The last layer should be the chocolate layer
  10. Refrigerate in freezer for about 4 hours till it sets 
  11. Fry cashews in a bit of butter and garnish the pudding

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