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Layered Custard and Chocolate Pudding



  • 375 g chocolate swiss roll

For the custard layer

  • 160 ml or 170g evaporated milk 1 small tin
  • 340 g nestle cream 2 tins
  • 72 g whipping cream powder 2 sachet dream whip
  • 50 g caramel custard powder 1 sachet

For the chocolate sauce

  • 1 cup nesquik powder
  • 170 g nestle cream 1tin
  • 35 g melted butter



  • Make thin slices of the swiss roll cake and place half of it at the bottom of the dish.
  • Blend all the ingredients for the custard layer in a blender for 1-2 minutes.
  • Pour half of this mixture over the cake layer.
  • On top of the custard mixture, again layer with the remaining sliced swiss roll.
  • Pour the remaining custard mixture.
  • Make the chocolate sauce by whiskinfg up all the ingredients for chocolate sauce, till you get a smooth texture. Pour this on top of the prepared pudding and spread it evenly.
  • Refrigerate for 5-6 hours or preferably overnight.