Chocolate Biscuit Pudding Cake: No Cream, No Bake, No Egg

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This Biscuit Pudding Cake is a great hit with my children. They simply love it and keep asking for more. What I personally love about this is that, it is not only easy to make but it is also affordable. It is so light in the pocket as you could actually use any biscuit available in your area, or even any left over biscuits you already have at home.

So without further ado, let’s jump right to it.

chocolate biscuit pudding

Chocolate Biscuit Pudding Cake: No Cream, No Bake, No Egg

Tina Poolan
Course Dessert


  • 360 grams biscuit of any flavor
  • 3 cups whole milk (or evaporated milk)
  • 1 tbsp butter
  • 3 tbsp cocoa powder
  • 3 tbsp brown sugar (white sugar can also be used)

Chocolate frosting ingredients

  • 1 cup white sugar
  • ¼ cup whole milk
  • ½ cup cocoa powder
  • ¼ cup unsalted butter
  • 1 tsp vanilla extract


  • In a sauce pan, over medium heat, combine all ingredients except for the biscuits.
  • Bring it to a rolling boil until the mixture is reduced to half, and has thickened (please watch the video to see the right consistency)
  • Let it cool down before pouring unto the biscuits, and chill for 6 hours.

For the chocolate frosting

  • In a sauce pan, over medium heat, combine all ingredients except vanilla extract, and bring it to a rolling boil for a minute or 2. Stirring ocassionally.


  1. The biscuits can be crushed into teeny bits, however, I suggest leaving large pieces around for aesthetic purposes.
  2. Another suggestion is to simply pour the batter into the biscuits without thoroughly mixing it, just let the batter sip through and flatten the surface for the chocolate frosting
Keyword biscuit pudding, biscuit pudding recipe without oven, budget friendly cake recipe, cake recipe with biscuits, cake recipes, chocolate biscuit cake withour condensed milk, chocolate cake recipe, dessert,, easy cake recipe, no bake cake recipe, no cream cake recipe, no egg cake recipe

4-Ingredient Mango Float without Graham crackers

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Mango float is one of our favorite desserts. It is sweet, creamy, and tasty. It will definitely satisfy you if you’re craving for something sweet and cold. Aside from this, mango float is as easy as 1-2-3. There’s no cooking, heating, or baking needed. All that’s needed is to alternately layer the ingredients in a container, viola…mouth-watering mango float.

In the Philippines, graham cracker is used most of the time. In this recipe though, I experimented and used whole-wheat crackers instead as graham cracker’s hard to get by on this of the world. It turned out well! It’s as delicious as I remember mango float to be.

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mango float dessert

4-Ingredient Mango Float (No Graham Cracker)

Tina Poolan’s Kitchen
Course Dessert
Servings 4


  • 2 large ripe mango
  • 1 cup condensed milk
  • 250 ml all purpose cream or whipping cream
  • 30 grams whole wheat crackers


  • Slice the mangoes thinly and set aside.
  • With an electric mixer, blend the cream until thick.
  • Add in the condensed milk, and blend for another minute.
  • Alternately layer the ingredients beginning with the crackers.
  • Chill for at least 6 hours.
Keyword dessert,, easy recipe, mango float, no bake recipe, no graham mango float, tina poolan