You want to start by making your sauces, we have 2 kinds. For the first one aka chocolate custard, pour into a deep vessel the milk and set it over a medium flame. To this, add in your sugar and stir. Then once your milk is warm, add in your cocoa powder and stir (or whisk) well, no lumps people. Then spoon some milk out in a bowl, add in your custard powder and mix well into a smooth sauce. Pour this back into your vessel of now chocolate milk. Stirring continuously, your milk should almost hit boiling point now, transforming into a smooth flowing chocolate custard. Pour in your booze now, yes all 3 types, give it one last stir and take off heat. There, that’s sauce 1 done, set aside keeping it warm.
Now for the second sauce aka the chocolate sauce, in a saucepan and over medium heat, pour in water, sugar, cocoa powder and stir well, no lumps. Let it come to almost a boil and then to that add in the booze, give it one last stir and set aside.
Now we don’t want the sauces to cool, so act quick. In a big dessert bowl, roughly break up the biscuits into quarters. Pour your Chocolate sauce over and toss well. Then pour over your chocolate custard and leave to set in the fridge for 3 hours.
Then, whip your thick cream with lemon juice and icing sugar and top over your set biscuit pudding. Leave to set for a further 30 minutes.
Lastly, just before serving, mix together the icing sugar and cocoa powder and sift over the pudding. Sprinkle with nuts, enjoy!