FOOD · From My Kitchen

Milk chocolate and Cream pudding cake

I can truly be described as a dessert girl. I am foodie at heart and I reckon both sweet and savoury dishes but the sweet tooth in me is a little more prominent. My love for desserts has made me try out so many recipes and even though I am not an expert I can make some really tasty sweets.


I like to try out dessert recipes but what makes me hold back is my husband is not a dessert person at all. It kind of puts me off from trying to cook or bake sweets because I will have to sit and eat everything by myself! I make desserts mostly when my siblings and friends come over.

The Milk chocolate and Cream pudding cake is the fastest fancy dessert I have ever made. Thanks to a video I found on Facebook that gave the inspiration to do it!


This is a make ahead recipe and only make if you have 24 hours plus time to actually serve the cake. The cake is easy to put together and hardly requires more than 15 minutes but the flavors develop overnight in the refrigerator.

So here is the recipe;


For base:

Crushed biscuits – 1 cup

Butter – 1/4 cup melted

For cream:

Condensed milk – 150 to 175gm

Milk – 2 cups

Cream – 1 cup

Gelatin – 1tsp soaked in 2 tablespoons of water

Vanilla – 1 tsp

Salt – 1 pinch


Milk chocolate chips/ any milk chocoate bars


For the biscuit fence:

Sponge biscuits – 10, broken into halves


1. Line a springform pan with parchment paper. Mix the crushed biscuits with melted butter and press well to the bottom of the pan. Refrigerate for 15 minutes.


2. Arrange the sponge biscuits on the sides of the tin as shown in the picture.

3. Meanwhile make the cream filling. Add the condensed milk and milk to a saucepan and keep stirring until boiled. Add the pinch of salt and remove from flame.

4. Add the condensed milk mixture to the cream and whisk well until a thick creamy sauce. Add the vanilla extract and soaked gelayin and give a good mix. Pour this over the biscuit layer and cool in the refrigerator for 6-8 hours or more.


5. When the cream layer is completely cooled and set add melted chocolate on top. The toppings are endless from fresh fruits to caramelised nuts. Put the cake back into the refigerator for the chocolate to cool.


6. Remove from the springform pan to serve. Heat the knife in a bowl of hot water before cutting to serve. The milk chocolate gives the dessert its special taste. You can even use semi-sweet chocolate chips to cut back on the sugar.

I could not take a picture when the cake was sliced.

This recipe is enough for a group of 10 people. Do try and let me know if you have any doubts and if you liked it or not.

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32 thoughts on “Milk chocolate and Cream pudding cake

  1. Oh this looks so lovely and impressive to serve for guests. I can’t believe your husband doesn’t have a sweet tooth! My ideal partner would and then I could bake often and not out so much weight on!
    Thank you for joining the #weekendblogshare. I’m so sorry that it’s taken me so long to read and comment! Do remember to link to your blog front page and not an individual post. Hannah x

    Liked by 1 person

    1. You can omit it! It sets either way. I did not use gelatin in my cake. The recipe I found had it so just wrote it down because if for some reason this doesnt set use it.

      Liked by 1 person

  2. Wow, I love the photos, they’re so nice. It really looks nice. And you presented it so well πŸ™‚ I also liked the personal experience side to it, hmm, your husband doesn’t have a sweet tooth! Which makes me think…is there any such thing as single-serving baking? Like, putting together a dessert just for one person? Never heard of it myself…it’s why I had to stop baking, I was eating it all, hahaha.

    But that wasn’t because I didn’t have other sweet toothed people in the house, just for the record.

    Liked by 1 person

  3. I have such a sweet tooth and this looks soooooo yummmy! I love that it’s simple too – Is there a substitute for the gelatine though? I’ve found it so hard to find halal trustworthy sources of gelatine in the UK.


  4. Sahar..coming on to your blog from the MB comments! πŸ™‚

    I so totally understand about the husband not having a sweet tooth..same here and it is a pity cos I love all thigs sweets. But then the good thing about it… I can eat everything lol you know a cheesecake in whole πŸ˜€ he can just take a bit of it only lol

    This recipe sounds and looks amazing. What is the sponge biscuit brand u used? Should make it some day when I have guests but don’t have that tin though!

    Liked by 1 person

    1. You can make it in a glass dish absolutely without any problems. Only thing you cannot take it out. I think there is just one sponge biscuit brand in Doha! I have’nt seen any other brand than ‘Vicenzi’.


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