Chocolate Biscuit Pudding

  • Yield: 6 servings


8 to 10-- biscuits
1 1/2cups sugar
1/2cup baking cocoa
3tablespoons butter
1cup milk
4-- eggs, beaten
1teaspoon vanilla extract


  1. Preheat the oven to 350F.  Crumble the biscuits into a bowl.  Combine the sugar, baking cocoa, butter and milk in a heavy saucepan.  Cook until the sugar and baking cocoa are dissolved, stirring frequently.  Add the eggs one at a time, stirring after each addition.  Stir in the vanilla.  Pour over the crumbled biscuits and stir gently.  Spoon into a greased 9×13-inch baking pan.  Bake for 30 to 35 minutes.  Serve warm with a little sweetened condensed milk drizzled over the top or with a scoop of ice cream.


Recipe reprinted with permission from Anne Grimes’ Dumplings ‘N More; Recollections & Recipes (Ayden, North Carolina, 2008).