No-Bake Chocolate Biscuit Pudding (No Oven, No Eggs, Ready in 15 Minutes)

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 “This post contains affiliate links, which means I may earn a small commission at no extra cost to you.”


 If you are craving for a quick chocolate dessert or pudding with not using an oven or complicated tools, this no-bake chocolate biscuit pudding is the perfect solution. Made with simple ingredients, this pudding comes together in just minutes and sets beautifully in the refrigerator. “If you prefer a slice-able version, try my Chocolate Biscuit Cake.”

This pudding is beginner-friendly, kids-approved, and perfect for last-minute guests or weeknight sweet cravings. Moreover, it requires no eggs, no oven, and no mixer, making it a better recipe even for first-time persons.




Ingredients (Serves 4–5)

  • 2 cups milk

  • 2 tbsp cocoa powder

  • 3 tbsp sugar (adjust to taste)

  • 2 tbsp cornflour

  • 1 tbsp butter

  • 1 tsp vanilla essence

  • 1 packet plain or chocolate biscuits (Marie is better, Nice, or Digestive)

Step-by-Step Instructions

Step 1: Prepare the Chocolate Pudding Base

In a bowl, mix cocoa powder, sugar, and cornflour with ¼ cup milk to make a smooth lump-free paste.

Step 2: Cook the Pudding

Heat the remaining milk in a pan on medium flame. Add the cocoa mixture and cook while stirring continuously until it thickens. Switch off the flame and add butter and vanilla essence. Mix well.

Step 3: Layer the Pudding

In a serving bowl or individual cups, add a layer of biscuits. Pour a layer of warm chocolate pudding over it. Repeat the layers until finished.

Step 4: Chill and Set

Cover and refrigerate for 2–3 hours or until fully set. Serve chilled.

Tips for Perfect No-Bake Pudding

  • Stir continuously while cooking to avoid lumps

  • Use low to medium flame for smooth texture

  • Adjust sweetness based on biscuit type

  • Let the pudding cool slightly before layering for better texture

Variations You Can Try

  • Vanilla Biscuit Pudding: Replace cocoa with custard powder

  • Coffee Pudding: Add ½ tsp instant coffee to the milk

  • Fruit Layered Pudding: Add sliced bananas or strawberries between layers

  • Creamy Version: Add 2 tbsp fresh cream after cooking

Storage & Shelf Life

  • Store in an airtight container in the refrigerator

  • Best consumed within 2 days

Difference Between Biscuit Cake and Biscuit Pudding

If you prefer a sliceable dessert, check out my Chocolate Biscuit Cake recipe.
This pudding version is softer, creamier, and meant to be eaten with a spoon, making it ideal for cups and bowls.

(👉Chocolate biscuit Cake)

Frequently Asked Questions (FAQ)

1. Can I make this pudding without cornflour?

Yes, you can use custard powder as a substitute.

2. Is this recipe suitable for kids?

Absolutely. It is egg-free and uses mild ingredients suitable for children.

3. Can I use digestive biscuits?

Yes, digestive or Marie biscuits work very well.

4. How long does it take to set?

It sets in about 2–3 hours in the refrigerator.


This no-bake chocolate biscuit pudding is a fail-proof dessert that anyone can make at home with minimal effort and maximum flavour.




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