Chocolate and vanilla layered pudding

So my aunt loved to collect recipe magazines. There is one Sinhala magazine she always used to read. And when she left for Australia she asked me to collect them and kee them with me until she came back. So since I was curious, I decided to get two copies the first time: one for her and one for myself. And I was HOOKED. These magazines had so many simple but unique recipes. Since they were written by Sri Lankans, most ingredients were available and affordable as well. SO I decided to keep buying these magazines for myself as well. And today, I will be sharing a recipe from one of those magazines. The chocolate and vanilla layered pudding is a bit harder to make, compared to let’s say…cakes and brownies. But of course, that is expected since it's a pudding. I love this recipe because it requires a small number of ingredients and is very VERY tasty. So let's see what it is.

Ingredients:

Biscuit layer

20-25 biscuits of your choice (it is better if they are not TOO sweet)
2 or 3 tablespoons of butter (depends on the thickness of your biscuits.
*of course, if you want you can use more biscuits and more butter. But two biscuit layers are usually very thin compared to the other two.

Vanilla layer

½ cup of sugar
3 egg yolks
1 ½ teaspoon of vanilla
2 cups of milk
1 tablespoon of butter (melt the butter in low heat or in a microwave. Make sure it doesn't become oily.)
¼ cup of cornstarch

Chocolate layer

200g of cooking chocolate, chopped into very small pieces (we will be melting them)
1 cup of milk
2 tablespoons of cocoa powder
2 tablespoons of butter (melt the butter in low heat or in a microwave. Make sure it doesn't become oily.)
2 egg yolks
5-6 tablespoons of sugar (you can use less if you prefer less sugar)
1 teaspoon of vanilla
3 tablespoons of cornstarch

Other

Sprinkles, cocoa powder

Steps:

Biscuit layer

Powder the biscuits using a rolling pin or a mortar and pestle.
Mis well with butter ans set aside

Vanilla layer

Put milk, sugar, and cornstarch into a pan and mix well.
Heat in low heat while mixing.
Just as the milk starts to harden, add the egg yolks, one by one, making sure they are mixed very well. If you mix slowly there will be cooked egg pieces in the pudding. So you have to mix fast after adding each egg yolk. And don't add the next yolk until you are finished mixing the first one
Right after mixing the last yolk, take the pan off the heat. But do NOT stop mixing. Otherwise, it will start to harden.
Add vanilla and butter and keep mixing. Keep mixing this until it cools down a little.
After about 5 minutes you can stop mixing. Set the vanilla mixture aside (preferably at room temperature or somewhere a bit warm)

Chocolate layer

Finely chop the cooking chocolate and put them into a small bowl that can be kept on another pan.
Take a larger pan and fill it with water. Keep the pan on medium heat.
Just as the water begins to boil, keep the bowl with chocolate on this pan. (this method is called double boiling)
Slowly mix the chocolate pieces just as they begin to melt.
Take the pan off the heat when there are no chunks of chocolate, add the melted butter and keep mixing well.
After about 3 minutes, set the melted chocolate away.
In a pan, mix sugar, cocoa powder, and cornstarch. Make sure they are mixed well without any clumps.
Just like you did for the vanilla layer, keep it in low heat and heta whale mixing.
Once the milk starts to harden, add the egg yolks one by one, mixing each one well before adding the next one.
After you add the last yolk, take the pan off the heat and keep mixing.
Add vanilla, and the melted chocolate while mixing.
After about 3 minutes, you can stop mixing. Set the chocolate layer aside.

Take an 8x8 inch pan and butter the pan lightly.
Add half of the biscuit layer to the button of the pan and spread evenly.
Then out of the vanilla and chocolate and vanilla layers, add the more solidified layer to the pan and spread evenly.
Add the rest of the biscuit layer, spread finally and finally, at the remaining layer, and spread evenly.
Decorate with some sprinkles or cocoa powder and keep the pudding in the refrigerator for about 2 hours.

And there you have your chocolate and vanilla layered pudding!

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