Pudding Cake with Graham Crust | Creamy No-Bake Delight

First, prepare a round baking pan (⌀ 22 cm) and line it with baking paper.

For the crust, finely crush the wholemeal biscuits in a blender. Add the melted margarine and 150 ml of the milk and blend until the ingredients are combined. Pour the mixture into the prepared pan and press it evenly onto the bottom with a glass or your hand.

For the filling, pour 400 ml of the remaining milk into a large pot and bring to a boil over medium heat. Pour the remaining 250 ml of milk into a cup and stir in all the pudding powder (vanilla and chocolate) until smooth. Once the milk in the pot is warm, add the pudding-milk mixture and 2 tablespoons of honey. Let it thicken over medium heat for 1–2 minutes, stirring constantly.