This very easy condensed milk pudding is like trifle ice-cream!




Skill level

Average: 3.7 (32 votes)

Macau chef Ana Manhao showed me how to make this simple version of a favourite local dessert, which is also known as saw dust pudding. Ana says there are many variations of this Portuguese pudding; for example, you could use chocolate biscuits instead of the Marie biscuits. – Justine Schofield, Macau Gourmet


  • 500 ml cold cream
  • ½ 395 g can condensed milk
  • 1 tsp vanilla extract
  • 1 250 g packet Marie biscuits (or butter biscuits), crushed into a powder

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time: 30 minutes

1. In a large bowl whisk cream, condensed milk and vanilla extract until mixture has thickened.

2. Reserve a little of the crushed biscuits for decoration. 

3. Spoon a layer of filling into a serving bowl, using a third of the mixture. Add a layer of crushed biscuit, and cover with another layer of the cream mixture. Repeat to use all of the biscuit and cream mixture. Dust the reserved biscuit crumbs over the top.


4. Freeze for 30 minutes before serving.