|Place of origin||Sri Lanka|
|Main ingredients||Marie biscuits, chocolate pudding or icing|
Chocolate biscuit pudding, commonly abbreviated as CBP, is a Sri Lankan dessert. Chocolate biscuit pudding is made up of alternating layers of milk-dipped Marie biscuits and chocolate pudding or icing. These layers can be seen clearly when cutting through the dish, which should always be served cold. The pudding is often garnished with roasted or chopped nuts, usually cashewnuts.
Chocolate Biscuit pudding is dish that was introduced to Sri Lanka during the British Colonial era. The dish has spread to many other countries including South Africa with the migration of South Indians.
To make up the pudding, layers of a prepared chocolate pudding/icing mixture are alternated in a serving dish with layers of Marie biscuits dipped in warm milk. Usually, the pudding will consist of five to seven layers in total. This pudding does not require any heating, baking, or steaming.
Brandy or rum is sometimes added to the chocolate mixture to create a slightly alcoholic version of the dessert.