You don’t need to be an expert to make this eggless Nutella biscuit pudding — it’s a simple, no-fuss dessert that uses everyday pantry ingredients. With a short ingredient list and minimal steps, this pudding is perfect for family gatherings, birthdays, Valentine’s Day or New Year’s celebrations, and it appeals to all ages.
Ingredients Used for the Eggless Nutella Biscuit Pudding
Milk
Milk forms the base of this pudding, providing structure, body and a creamy texture. Low-fat milk works well but you can use full-fat milk for a richer result.
Sugar
Caster sugar is used here, but icing sugar or granulated sugar will also dissolve well in the milk, so use whichever you have on hand.
Nutella
The star ingredient is Nutella. You only need a modest amount — about ½ cup — to give the pudding its characteristic hazelnut-chocolate flavor.
Corn Flour
In an eggless pudding, corn flour acts as the thickening agent in place of eggs. It gives the pudding a smooth, set consistency and is easy to use.
Cocoa Powder
Cocoa powder enhances the chocolate notes and deepens the color. Use a good-quality cocoa for best flavor.
Coffee Powder
Coffee powder is dissolved in warm water with a little vanilla to create a soak for the biscuits. This coffee soak adds depth and balances the sweetness of the pudding.
Digestive Biscuits
Digestive biscuits provide the textural layers in this dessert. You can substitute Marie or Parle-G biscuits if you prefer.
Hazelnuts
Chopped toasted hazelnuts reinforce the Nutella theme and add crunch between the layers. Toasted almonds are an acceptable alternative or you can omit nuts entirely.
Whipped Cream
Whipped cream gives the finished pudding a light, attractive topping. If you don’t have whipped cream, a dusting of cocoa powder over the top layer works well too.
What Is the Ideal Texture for a Pudding?
A good pudding should be creamy and smooth, without lumps. Cook the pudding base properly so it thickens evenly. If any small lumps form, strain the mixture through a sieve to restore a silky texture. Each spoonful should feel velvety and cohesive.
Tips for Making This Eggless Nutella Biscuit Pudding
- Cook the milk and corn flour mixture thoroughly so there’s no raw corn flour taste.
- Stir continuously while cooking to prevent the mixture from sticking to the pan or burning.
- Prepare all ingredients and serving dishes before you start, since assembly moves quickly.
- Cover the pudding with cling film while cooling to prevent a skin from forming.
- Soak the biscuits well in the coffee mixture so the layers absorb flavor and soften evenly.
- Chill the assembled pudding for 6–8 hours or overnight for best texture. If you are short on time, a couple of hours will work but the pudding may be a bit looser.
If you enjoy this recipe, explore other pudding recipes on the blog — there are more flavors to try that are equally comforting and easy to make.
Other Pudding Recipes on the Blog
- DATE FREE CHOCOLATE PUDDING
- EGGLESS BUTTERSCOTCH PUDDING
- NO-BAKE EASY EGGLESS BANOFEE PUDDING
- For the pudding base
- 4 cups + 1 cup milk
- 6 tablespoons cornflour
- ½ cup Nutella
- ½ cup sugar
- 3 tablespoons cocoa powder
- For the coffee soak
- 1 cup water
- 2 tablespoons coffee powder
- 1 teaspoon vanilla extract
- For the layering
- ½ cup chopped toasted hazelnuts
- 40 digestive biscuits
- For the topping
- Whipped cream
- Cocoa powder
- In a saucepan, bring 4 cups of milk to a simmer.
- Add sugar and Nutella, stirring until fully dissolved into the milk.
- In a separate bowl, combine 1 cup of milk with cornflour and cocoa powder to make a lump-free slurry.
- Pour the slurry into the simmering milk and cook over medium heat, stirring continuously, until the mixture thickens and coats the back of a wooden spoon.
- Transfer the pudding to a bowl, cover with cling film touching the surface, and let it cool completely.
- For the coffee soak, warm 1 cup of water and stir in coffee powder and vanilla extract.
- To assemble, briefly soak biscuits in the coffee mixture and arrange a layer across the base of your serving dish.
- Spread a layer of cooled pudding over the biscuits and sprinkle with chopped toasted hazelnuts.
- Repeat layers until the dish is nearly full, leaving room for whipped cream on top.
- Refrigerate for 6–8 hours or overnight. Before serving, spread whipped cream on top and dust with cocoa powder.
If you make this eggless Nutella biscuit pudding, please share your photos on Instagram using the hashtag #Bakewithshivesh. Happy baking!