Biscuit Pudding

 Ingredients

For the bottom layer:

30 nos. Rusk  

1 Cup Sugar

1 tbsp Rose water

For the custard:

500 ml Milk  

300 ml Whipping cream

1 can Condensed milk  

6 tbsp Corn flour

1 tbsp Rose water  

1 tbsp almonds chopped 

1 tbsp Pistachio chopped

 

Instructions

For the bottom layer:

In a pan, add sugar and water. Boil it until all of the sugar is completely dissolved. Boil for 5 more minutes and let it cool.

In a tray or baking pan arrange one layer of rusk. Pour the warm sugar syrup and then arrange another layer on top and pour the syrup again and let it sit for some time. 

 

For the custard 

In a heavy-bottomed pan, combine condensed milk, whipping cream, cornflour (mixed with a little cold milk), and milk. Heat the mixture and keep stirring it until it turns to a think, but pouring consistency.

Once thick, take off the heat and it should be left to cool.

Once lukewarm, mix in the rose syrup and pour this mixture over the assembled rusks.

Add the chopped nuts over the custard.

Let it refrigerate at least until 4 hours. Serve cold, by cutting into pieces with a sharp knife.

 

 

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