Whosayna’s Cake Caramel Pudding

Name: Whosayna’s Cake Caramel Pudding
Total time: 4800 s
Yield: 9 servings
Cuisine: Indian
Ingredients: Caramel Pudding:; 3 cups Milk; 1 cup Evaporated milk (tin); 6 Eggs; 2 tbsp Custard powder; Few Saffron; 1 tsp Vanila essence; 6 tbsp Sugar; 1 tsp Butter (melted); 3 tbsp Nestle cream; Caramel:; 3 tbsp Sugar; 1 tbsp Water; 1/4 tsp Vanilla Essence; Vanilla Cake:; 1/2 cup Butter (125gms); 1/2 cup Sugar; 3 Eggs; 3/4 cup All Purpose Flour; 2 tsp Baking powder; 1 tsp Vanilla essence; 1 tsp Oil

Husseina Nazir @cook_12708392

#Masterclass

One of my best and tasty dessert

#Masterclass

One of my best and tasty dessert

Husseina Nazir @cook_12708392

#Masterclass

One of my best and tasty dessert

#Masterclass

One of my best and tasty dessert

Saved

Ingredients

80 mins

9 servings

Caramel Pudding:
3 cupsMilk
1 cupEvaporated milk (tin)
6Eggs
2 tbspCustard powder
Few Saffron
1 tspVanila essence
6 tbspSugar
1 tspButter (melted)
3 tbspNestle cream
Caramel:
3 tbspSugar
1 tbspWater
1/4 tspVanilla Essence
Vanilla Cake:
1/2 cupButter (125gms)
1/2 cupSugar
3Eggs
3/4 cupAll Purpose Flour
2 tspBaking powder
1 tspVanilla essence
1 tspOil

Saved

Steps

80 mins

1

Pudding: Beat egg then add milk and beat well till fluffy
2

Add custard powder and the rest of ingredients then beat well, keep aside
3

Caramalise sugar in a pan, add water and let it boil as it thickens a little remove from flame
4

Add vanilla essence as soon as you remove from flame, it should not burn while on flame
5

Pour on pudding mould, let it cool
6

Prepare cake mixture: beat butter and sugar till light and fluffy
7

Add one egg at a time beating in between to form peaks
8

Add vanilla essence, sieve flour and baking powder in a separate bowl
9

Add flour to the mixture, and fold in well
10

Add the pudding mixture on top of caramel (on pudding mould) then pour the cake mixture slowly
11

Bake in preheated oven on 160 C for 20 mins on water bath, remove and cover with foil then bake on 150 C for an hour
12

Let it completely cool down then keep in fridge for three hours
13

Loosen the sides, keep a platter on top of the mould and toss it upside down
14

Can decorate with strawberries or cream or leave as it is and cut pieces to serve
15

NB: Can also bake separately, first bake pudding as it is then pour cake mixture and bake along with cake or vice versa if making in a casserole