Two Layered magic Pudding Cake with caramel topping

Hello Guys, I had been annoyingly lazy and shook myself to get into writing blog posts again. Apologies for the long break as the blog disappeared in my new routine and I have made sure to squish it in to my calendar now.

For a nice comeback, I am here with an amazing magic pudding cake.

Nah, I am not doing any sorta Genie boom magic to get the raw ingredients turn into a nice dessert. Instead, I am going to let you know the recipe of how to cook two different batters for pudding and cake in a single cake pan and still have the layers cooked on separate layers. If that sounds interesting, please look into the ingredients now.

Ingredients:

For Pudding:

1. Milk - 400ml.

2. Sugar - 50 gm.

3. Eggs - 3

4. Vanilla Essence - a dash.

For Cake:

1. Flour - 100 gm.

2. Butter - 30 gm.

3. Eggs - 3.

4. Sugar - 80 gm.

3. Milk Powder - 2 Tbsp (dissolve in tbsp of water)

4. Vanilla Essence - a dash.

Method:

For Pudding mixture:

1. Take a bowl and pour in the sugar.

2. Break open the eggs and add it along with the sugar and beat lightly.

3. Followed by that, add the required milk to the egg mixture and followed by a generous dash of vanilla.

4. Now the pudding mixture is ready and its optional to sieve through the mixture to get rid of the stubborn threaded slimy egg whites which might give uneven texture when the pudding gets baked.

For Cake Mixture:

1. At first separate the egg whites and keep it in a bowl.

2. Now start whisking the egg whites in a medium speed. And add half the amount of sugar to the whisked whites.

3. Add some Vanilla Essence to it and continue to whisk it in a high speed. This might take 4 minutes to get into a stiff texture.

4. Let the whisked white mixture sit in the bowl. And now take the yolks that are in the other bowl. To that, add the melted butter, milk mixture and the rest of the sugar.

5. Incorporate the mixture well and slowly add in the flour.

6. Now take half of the egg white mixture and mix it this batter.

7. Once mixed well, add the rest of the egg white mixture and fold in nice. Please do it gently because the idea is not to loose the air that is packed in within the mixture that will help in giving a spongy cake texture.

8. Now take a cake pan and line the bottom with butter to avoid the pudding sticking to when it gets baked. And then pour the pudding mixture first to the cake pan and followed by that add in the cake mixture. Do not worry about the mixture getting mixed in but I would suggest to use a spoon and scoop in the cake batter little by little over the top of the pudding mixture. The cake mixture is so airy and the density is less than the pudding which makes it float.

In the meantime prepare a water bath for the pudding cake to bake in. A water bath means take a bigger container filled with water and to place the cake pan inside that.

In the picture below I have placed the cake pan in a bigger cake pan and filled it with water.

9. Bake it in a preheated oven at 170 degree Celsius for 40 minutes.

10. Let it cool in the refrigerator for 8 hours and then loosen the edges by running a knife. Then place your hand over the cake and rotate the cake gently just to make sure the bottom of the pudding is loosed well and is ready to be inverted.

11. Take the serving plate and invert the pudding cake over. Drizzle some caramel sauce over it and use some nuts to garnish them. And by this time a little pair of hands kept touching the pudding to have a taste of it.

You can see both the layers are cooked very beautifully without merging with one another.

Thank you so much :) This pudding cake tastes divine and it is one those brilliant make ahead desserts that you can make for gatherings. Do let me know how it turned out.