This delightful dessert features a rich, smooth vanilla custard topped with a generous layer of crushed biscuits, creating a beautiful contrast in textures. It’s often called “sawdust pudding” because of the fine biscuit crumbs.
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 3-4 hours
Yields: 6-8 servings
Ingredients
For the Biscuit Layer (The “Sawdust”):
- 2 cups (approx. 200g) digestive biscuits or graham crackers (roughly one full packet)
- 4 tablespoons (56g) unsalted butter, melted
For the Custard Layer:
- 3 cups (710ml) whole milk
- ½ cup (100g) granulated white sugar
- 4 tablespoons cornstarch
- 3 large egg yolks
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 tablespoons unsalted butter (optional, for a richer finish)
Instructions
1. Prepare the Biscuit Topping:
- Place the biscuits or graham crackers in a large Ziploc bag. Use a rolling pin to crush them into fine crumbs (they should look like sawdust). Alternatively, use a food processor for a finer, more even texture.
- In a bowl, mix the biscuit crumbs with the melted butter until they are evenly coated and resemble wet sand. Set aside.
2. Make the Custard Base:
- In a small to medium bowl, whisk together the cornstarch, sugar, egg yolks, salt, and about ½ cup of the cold whole milk until smooth and free of lumps. This creates a “slurry.”
- In a heavy-bottomed medium saucepan, heat the remaining 2½ cups of milk over medium heat, stirring occasionally, until it just begins to simmer and small bubbles appear on the edge. Do not let it come to a full boil.
- Temper the Eggs: Very slowly, pour about one cup of the hot milk into the egg yolk slurry while whisking constantly and vigorously. This heats the yolks gently without scrambling them.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk, still whisking constantly.
- Continue to cook the custard over medium-low heat, stirring constantly with a whisk or a wooden spoon, making sure to scrape the bottom and corners of the pan.
- Cook for 2-4 minutes, or until the mixture thickens significantly. It should comfortably coat the back of a spoon.
- Remove from heat. Immediately stir in the vanilla extract and the remaining 2 tablespoons of butter (if using) until melted and smooth.
3. Assemble and Chill:
- For the Bottom: Sprinkle about one-third of your biscuit mixture evenly across the bottom of a large glass serving dish (like an oval casserole dish shown in the images) or into individual ramekins.
- Add the Custard: Carefully pour or spoon the warm custard over the biscuit base, smoothing it into an even layer.
- For the Topping: Sprinkle the remaining biscuit crumbs generously over the top of the custard. Cover the entire surface.
- Chill: To prevent a “skin” from forming, you can press a piece of plastic wrap directly onto the surface of the custard before adding the final top layer of biscuits, OR just chill it with the biscuits on top. Chill in the refrigerator for at least 3-4 hours, or until completely cold and set.
4. Serve:
- Once chilled, scoop the pudding into bowls, making sure to get both the creamy layer and the biscuit topping. (This texture difference is shown beautifully in the bottom panel of the images).
Variations & Tips
- Extra Creamy: Some variations call for whipping 1 cup of heavy cream and folding it into the completely cooled custard before assembling with the biscuits.
- Flavor Twists: Add a sprinkle of cinnamon to the biscuit mix or replace the vanilla with almond extract.
- Serve Warm: While traditionally served cold, you can serve it slightly warm for a comforting treat. If so, reduce the chill time to 30 minutes, just enough for the custard to slightly firm up.
