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Toffee Pudding


  • 3 Cups Powdered Digestive Biscuits
  • 150 Grams Butter Melted
  • 1 Liter Milk
  • 10 Grams Agar Soaked in 1 cup water
  • 1 tin 397 grams Sweetened condensed milk
  • 1 ½ Cups Whipping cream
  • ½ Tin Caramel Or 1 tin sweetened condensed milk to make caramel
  • Pistachios Sliced
  • Almonds Sliced


  • Powder the biscuits and pour melted butter into it. Mix well.
  • Place it on a 9 by 13 inch pan and press it down well. Refrigerate it.

To make milk pudding:

  • In a sauce pan, add milk and let it come to a boil.
  • Meanwhile in another pan pour agar along with the soaked water and melt it completely. Pour more water if needed.
  • When the milk comes to a boil, pour condensed milk. Mix well.
  • While the milk is still hot on medium heat, pour the melted agar thorugh a strainer and mix immediately.
  • Pour this mixture over the biscuit mixture and let it set completely for about 2 hours.
  • Once set, add generous amount of pistachios and almonds.

To make toffee cream:

  • In a bowl, whip up the whipping cream until it holds medium stiff peaks.
  • Add the caramel and whip again until it turns stiff.
  • Refrigerate it for an hour.
  • Spread a thick layer of the toffee cream over the milk pudding.
  • Add another layer of the nuts and enjoy.


It would be better if you make this pudding in individual small serving bowls as cutting into slices with a thick cream layer would be difficult, as the cream is a little on the runnier side.
If you want the toffee cream also to set like a mousse, add gelatin to it.
It tastes even better when the milk pudding layer is thinner and than how I made it here in the pictures. The thickness of both toffee cream and milk pudding should be the same.
Caramel can be made from a can of condensed milk like this. Click here.