Chocolate Biscuit Pudding 2.0

As another edition in swiftly-producable-desserts for the busy alooheads out there, here is the lazy solo version of our Sri Lankan pride (Or find the authentic version all the way over here, as described by SFizzle).

One thing to understand about Sri Lankan recipes is that they favour a specific kind of crumbly substance; it is known as the Marie Biscuit. Many recipes found online tend to refer to the Graham Cracker, which by the way is easily replacable by the Marie Biscuit. I don’t know what it is about attaching White names to such confectionaries but I think we should propose some sort of Ahmed Crisp or Maryam Cookie.

Speaking of brown people, isn’t it nice to hear two brown strangers bonding over mutual brown-ness? Yes? Well not at the doctor’s it isn’t. I don’t know why Mama Fizzle still insists on accompanying me into the doctor’s room but I suppose it has something to do with ‘child’ being synonymous with ‘unmarried’.

So, brown doctor meets brown mother of brown patient (Me.) and suddenly we (they) are talking about kothamalli (brown remedies), Badulla and Nuwara Eliya (Sri Lankan locations of interest). Next time you’re in the waiting room at the clinic, know that this is why.

As a bonus Brown People Update: Our count in the English Cricket Team has reached a phenomenal 4. (Assuming half-brown counts) So to celebrate, here’s some food I ate.

  • Melt some chocolate with some butter, add sugar to taste and a dash of vanilla.
  • Squidge some un-named biscuits in some milk
  • You can try and layer it for a photo or just pile one on the other and eat.

I know, cooking like a pro aren’t I.

Chocolate Biscuit Pudding 2.0 II

P.S. Love you Mama Fizzle 😄

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