Chocolate biscuit pudding
2 tbsp cocoa powder
200g icing sugar
60g butter, melted
150g Rich Tea or Digestive biscuits
- Whisk together the cocoa powder, icing sugar, butter and eggs until smooth.
- Dip the biscuits into the milk and make a single layer in a loaf tin lined with clingfilm, leaving an overhang on the sides. Smooth over some of the chocolate mixture. Keep layering until you reach the top of the dish.
- Cover the top with the clingfilm overhang and refrigerate for about six hours until set.
Per Serving 548kcals, 24.8g fat (11.1g saturated), 77g carbs, 61.3g sugars, 7.6g protein, 1.2g fibre, 0.32g sodium.