Serradura (Saw Dust Pudding) using Double Cream

A very easy to prepare pudding with a few ingredients and simple steps. In fact, all you need to do are just crushing some Marie biscuits into fine crumbs, and whisking the double cream and condensed milk into whipped cream. As double cream has been used, the cream whisking process was fast, just needed about 3 minutes to complete by using an electric handheld blender.

The assembling process was simple, just layer the whipped cream and Marie biscuit crumbs in alternating sequence. And sandwich the main layering body by a strawberry jam base and a cocoa biscuit crumb top. 

The pudding was delicious after an overnight refrigeration, whereby the biscuit crumbs absorbed the moisture released by the whipped cream. Each mouthful of dessert was full of rich cream and tasty buttery biscuit taste. By mixing the final two layers with the strawberry jam, you end the dessert with a refreshing and sweet strawberry high note 🎵🍓🎵🍓

Servings: 4 x 100ml pudding cups

Ingredients

200g double cream 45% fat, cold

40g condensed milk, cold

100g Marie biscuits

20g cocoa biscuits

15g strawberry jam

Directions

1. Pour double cream and condensed milk into a tall mixing cup. Store both the tall mixing cup with the content, and a balloon whisk in the fridge for about 20 minutes.

2. Break Marie biscuits into small pieces using fingers.

Use a rolling pin to roll over the biscuit fragments into finer biscuit crumbs.

Repeat the process for the cocoa biscuits. Set aside.

Pour both the Marie biscuit and cocoa biscuit crumbs into two separate bowls. Set aside.

3. Take out the mixing cup and balloon whisk from the fridge. Attach the balloon whisk to an electric handheld blender, and beat the cream mixture using turbo speed. When the cream mixture reaches soft peak, reduce to speed 1, and continue to beat till reaching firm peak.

soft peak ☝

firm peak ☝

4. Transfer the whipped cream to a piping bag fitted with a 5mm nozzle, or to a zip lock bag and snip 

off a 5mm opening at the tip of the bag. Set aside in a fridge till about to be used.

5. Use a pair of kitchen scissors to cut the strawberry jam pulp into smaller pieces.

6. Prepare 5 x 100ml clean and dry pudding bottles or cups.

7. Scoop about 15g of strawberry jam to each pudding bottles.

8. Pipe a layer of whipped cream over the strawberry jam.

Followed by a similar thickness layer of Marie biscuit crumbs. 

Repeat the alternating layering of Marie biscuit crumbs and whipped cream till the whipped cream layer reaches the neck of the bottle.

9. Top the layering with cocoa biscuit crumbs as the topmost layer.

10. Cover the pudding bottles with lids or cling wrap, and refrigerate them overnight.

Enjoy the puddings cold 😋