This no-bake biscuit pudding is creamy, soft, chilled, and exactly the kind of dessert that disappears quietly and very fast.
It looks simple.
But once you take that first cold spoonful with the soft cream and crumbly biscuit topping, it suddenly becomes very hard to stop at one piece.
This is the kind of dessert that feels easy, comforting, and perfect for warm days, family weekends, or those times when you want something sweet without turning on the oven.
Why You’ll Love It
It is easy to make.
It needs no baking.
It uses simple ingredients.
And it tastes like one of those old-fashioned homemade desserts people always go back for.
The cream layer is smooth and rich.
The biscuits soften beautifully.
And that crumbly top gives it the perfect finish.
Ingredients
For the cream
- 4 cups milk
- 1 can sweetened condensed milk
- 3 tablespoons cornstarch
- 3 egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
For the layers
- 2 packs plain tea biscuits or butter biscuits
- 1 cup milk, for dipping the biscuits
For the topping
- 1 to 1 1/2 cups crushed biscuits
Optional
- 1 small box heavy cream or whipped topping
- a little cinnamon on top
- white chocolate shavings
Make the Cream
In a saucepan, add the milk, sweetened condensed milk, cornstarch, and egg yolks.
Whisk very well before turning on the heat so everything blends smoothly.
Place the pan over medium heat and stir constantly.
Keep stirring until the mixture thickens into a smooth cream.
This usually takes a few minutes.
Once thick, remove it from the heat.
Add the butter and vanilla extract.
Stir until smooth and glossy.
The cream should be thick, soft, and silky.
Start the First Layer
Take a glass dish or serving dish.
Dip the biscuits quickly in the milk, one at a time.
Do not soak them too long.
You want them soft enough to layer, but not falling apart.
Arrange the dipped biscuits in a single layer across the bottom of the dish.
Add the Cream
Pour part of the warm cream over the biscuit layer.
Spread it gently.
Then add another layer of dipped biscuits.
Repeat with more cream.
Keep layering until the dish is filled, finishing with cream on top.
Add the Biscuit Topping
Crush the remaining biscuits into crumbs.
Sprinkle them generously over the top.
This gives the dessert that beautiful crumbly finish and a little contrast against the soft cream underneath.
If you want, add a light dusting of cinnamon or a few white chocolate shavings too.
Chill
Cover the dish and place it in the refrigerator for at least 4 hours.
Overnight is even better.
This helps the biscuits soften perfectly and gives the whole dessert that lovely sliceable texture.
It is definitely best served cold.
Serve
Cut into squares or spoon into bowls.
Serve straight from the fridge.
That is when it tastes best.
Cold, creamy, soft, and just a little crumbly on top.
Tips
Stir the cream constantly so it stays smooth.
Do not over-soak the biscuits.
Chill it long enough before serving.
And if you want an even richer dessert, fold a little whipped cream into the cooled custard before layering.
Final Thoughts
This no-bake biscuit pudding is simple, creamy, chilled, and very easy to love.
It looks humble.
But the texture and flavor make it the kind of dessert people keep “just tasting” until the dish is suddenly almost empty.
And yes, the honest answer is probably two slices.