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Serradura (Macanese Sawdust Pudding) #serradura #sawdustpudding #pudding #nobake #mariecookie #dessert #dessertrecipe #macaneserecipe #portugueserecipe | The Missing Lokness
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Serradura (Macanese Sawdust Pudding)

Course Dessert
Cuisine Macanese, Portuguese
Keyword cookie pudding, easy recipe, macanese dessert, no bake, portuguese dessert, pudding, sawdust pudding, serradura
Servings 6 people
Author Lokness

Ingredients

  • 30 Marie biscuits (also called Maria cookies in Central America)
  • 2 cups heavy whipping cream
  • ½ teaspoon vanilla paste or vanilla extract
  • 2/3 cup sweetened condensed milk

Instructions

  • Choose your desired containers (e.g. glass cups, trifle bowls) that are enough to hold about 6-cup of pudding.
  • Crush the cookies in a food processor until very fine. If you do not have a food processor, put the cookies in a Ziploc bag. Close the bag tightly. With a rolling-pin, crush and roll the cookies until very fine.
  • In a large mixing bowl with an electric mixer fitted with a whisk attachment, beat the cream until soft peak forms. Add vanilla and just ½ of the sweetened condensed milk. Whip everything together and taste to try. If it is not sweet enough, add more sweetened condensed milk. Beat until stiff peak forms.
  • Place a layer of whipped cream at the bottom of a container. Smooth out the cream with a spoon, especially around the edge. Sprinkle a layer of cookie crumbs over evenly. Gentlely press down the crumbs with a clean spoon. Repeat with another layer of whipped cream, and then another layer of crumbs. Continue with the layers to a desired level. Finish with crumbs over the top of the pudding. Repeat with other containers.
  • Cover the containers with plastic wrap. Chill in the freezer for at least 6 hours (best overnight). Leave the pudding at room temperature for 15 - 20 minutes to soften before serving.

Notes

  1. Marie biscuits are not only common in Europe. It's also very popular in Central America. It's usually called Maria cookies. So you can find them either in European or Hispanic grocery stores. I have even found them in regular supermarkets.
  2. The cookies should be crushed very fine, like sawdust. Fine crumbs would give the pudding better texture.
  3. To make it more efficient, I like to put the whipped cream in a pipping bag, then pipe the whipped cream in the cups. After that, I smoothed out the surface with a spoon. 
  4. When assembling the pudding, make sure the cookie layers aren't too thin, you want to see the layers on the side of the glass cups.
  5. The pudding can last for a few days in the freezer (probably even longer, but I haven't tried it.).  
(Adapted from my buttery fingers)