In a saucepan, mix the custard powder with a small amount of milk to form a smooth paste.
Heat the remaining milk in a separate pan and add sugar and vanilla extract.
Pour a little hot milk into the custard paste to temper it, then pour the custard mixture back into the hot milk.
Cook the custard on low heat until thickened, stirring constantly. Let it cool.
Create a layer of crumbled biscuits at the bottom of a serving dish.
Top with a layer of sliced strawberries and pour the cooled custard evenly over the layers.
Repeat the layers until the dish is filled, ending with a layer of custard on top.
Refrigerate the pudding for 2-3 hours to set.
Serve chilled, garnished with fresh strawberry slices or biscuit crumbs.
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