Vanilla Pudding Cake with Salted Caramel Sauce

Pudding cakes are my favourite dessert to make in winter. Easy to make with staple pantry ingredients, it translates to sheer comfort and deliciousness. Something that you would want to make over and over again for your dear ones. The cakes here is baked using the broiling method which keeps them super moist while they bake. I would suggest you serve them warm coz that makes all the difference. Serve with a drizzle of your favourite sauce, like I did with bitter salted caramel sauce. It complements the sweetness of the cake so well.  My 8 yr old’s verdict was that its turned out yum!

caramel pudding cake

This Christmas if you don’t want to go the usual fruit cake way, then this is the perfect treat for you and your guests. Just tip in the baking tray into the oven as you start your dinner and by the time you are done the cakes will be ready to be devoured. Of caramel is not your thing , go for a simple ganache or even a vanilla custard maybe. It should make you happy!

caramel pudding cake 1

Vanilla Pudding Cake with Salted Caramel Sauce
Author: 
Recipe type: Dessert
Cuisine: Continental
 
Easy tea cakes served with your favourite sauce
Ingredients
  • Flour - 1 cup
  • Castor Sugar - ⅔rd cup
  • Eggs - 2 nos
  • Olive oil - ½ cup
  • Baking powder - 1 tsp
  • Vanilla essence - 1 tbsp.
  • Milk - 3 tbsp
Instructions
  1. Sift the flour and baking powder together.
  2. Mix the olive oil and sugar together till light and frothy.
  3. Add the eggs , one at a time, beating well after each addition
  4. Add the vanilla essence.
  5. Now fold in the flour mixture into the batter.
  6. Add the milk and mix it into the batter.
  7. Grease with butter your cake moulds and line with flour.
  8. Pour the cake mixture half way through the moulds.
  9. In a baking tray, pour half a cup of water.
  10. Place the cake moulds on the tray.
  11. Bake in a preheated oven for 15 mins at 175 deg C.
  12. Serve warm with a drizzle of your favourite sauce.
 

Sending this recipe to the Baking Palooza Event on Kolkata Food Bloggers

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Payesh – Bengali Rice Pudding

This Diwali add a Bengali touch to your dessert menu. Make the quintessential Payesh – a rice pudding considered to be so auspicious that no celebration in a Bengali household is complete without it. The ever so popular sweet dish, there has not been a single birthday when Maa had not made Payesh with loads of raisins for me. Now I do it for my little boy ( also for my husband ! ) A bowl of payesh makes them super happy.payesh

Every Bengali family has their own recipe for making this dish. The one I am sharing today is by far the easiest and is made with condensed milk. And I believe any that has Milkmaid in it is super delicious. No seriously! Have u ever tried licking the sides of a milkmaid tin – its heaven and I do it even now!

payesh 2

Payesh - Bengali Rice Pudding
Author: 
Recipe type: Dessert
Cuisine: Bengali
 
A very popular Bengali rice pudding
Ingredients
  • Rice - half cup - Use short grain rice for this, preferably Gobindo bhog
  • Milk - 1 litre - preferably full cream milk - I use amul gold for this
  • Condensed milk- half a cup - adjust sweetness according to your taste. If using plain sugar you need around 4 tbsp
  • Bay leaves - 2
  • Cardamon powder - 1 tsp
  • Raisins - a handful
  • Cashewnuts - a handful - crushed
Instructions
  1. Wash the rice thoroughly, soak in some cold water and keep aside.
  2. In a heavy bottomed pan , put the milk on heat. Add the bayleaves.
  3. Once the milk starts simmering , drain the water from the soaked rice and add it to the milk.
  4. Let them boil away on very low heat. This would take around 15 - 20 mins.
  5. Stir occasionally so that it doesn't stick to the bottom.
  6. Check the rice, it should have cooked by now and would have thickened.
  7. Add the condensed milk/ milkmaid and give it a good mix.
  8. Now add the cardamom powder, raisins and cashew.
  9. Let it simmer for another 5 mins.
  10. Remove from heat and let it cool down completely.
  11. Serve at room temperature or chilled as preferred.