Pudding Cake

 
This pudding cake was inspired by the bread pudding recipe from my mom's cookbook. It wasn't until I tried it out cold that I couldn't help noticing the flavor, which was very similar to the 'Pudding Cake' that is available in a bakery in Nagercoil called Cake World. That's when it struck me that replacing the bread in bread pudding with cake crumbs could possibly result in a pudding cake.

For this recipe, I've halved the amount of sugar used as the cake would already have some level of sweetness in it. Do try this recipe out and share your thoughts!

Ingredients:

3-4 cups cake crumbs (They do not need to be fine)
500ml milk
4 eggs
4 tbsp sugar
1 tsp vanilla essence
a pinch of salt
Store-bought caramel sauce or dates syrup (I used dates syrup in this recipe)

Method:

Take the cake crumbs in a mixing bowl. Reserve about a quarter cup of milk and pour the rest over the cake crumbs and allow it to soak.

In a separate mixing bowl, beat the eggs, the remaining milk, salt, and vanilla essence together, till the mixture is light and fluffy.

Add the sugar and beat again till all the sugar has dissolved.

Pour the egg mixture over the cake crumbs and give it a mix.

Pour into a greased baking pan and bake at 350 degrees Fahrenheit or gas mark 4 for about 30-40 minutes till the top is golden and the pudding cake is cooked.

Once out of the oven, let it rest for about 5-10 minutes and drizzle the top with some dates syrup. Alternatively, you can also use the rum sauce I used in my bread pudding recipe.

Allow to cool completely, then refrigerate for about an hour.

Cut into pieces and serve cold.