Eggless Pineapple Biscuit Pudding Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk and sugar until it comes to a boil.
• STEP 2.In a separate bowl, mix custard powder with a little milk to form a smooth paste.
• STEP 3.Add the custard paste to the boiling milk and cook until it thickens. Let it cool.
• STEP 4.In a serving dish, arrange a layer of biscuits and top it with a layer of pineapple slices.
• STEP 5.Pour a layer of custard over the pineapple layer. Repeat the layers until all ingredients are used.
• STEP 6.Refrigerate the pudding for at least 2 hours or until set.
• STEP 7.Garnish with whipped cream and pineapple slices before serving.

Cooking Tips

• You can use canned pineapple slices or fresh pineapple for this recipe.
• Make sure to let the custard cool completely before layering it in the pudding.
• You can add a sprinkle of desiccated coconut or chopped nuts for added texture.

Storage and Serving

• Eggless Pineapple Biscuit Pudding can be stored in the refrigerator for up to 2 days.
• Serve the pudding chilled for the best taste and texture.
• Garnish with whipped cream and pineapple slices before serving.