Cake and Custard Pudding

This is not a delicate dessert but definitely a very comforting one.  When I started making this pudding it was supposed to be a Trifle Pudding, but since I didn’t have all the layers, I put in whatever I could and called it a Cake and Custard Pudding. Still very tasty mind you.

I made this for dessert when I had friends over for dinner and they loved it.

You can choose to do this with a readymade plain vanilla sponge cake and custard powder. But the recipes I have for the cake and custard are so simple, you should try it to make it from scratch. Also I substituted ¼ cup of All purpose flour with Barley flour for that slight nutty flavour. But if you don’t have barley flour you can use All purpose flour for that quantity.

Vanilla Cake

1 cup Sugar
2 Eggs
1  cup All Purpose Flour
¼ cup Barley Flour
½ cup Milk
90ml Oil (you can use Sunflower oil or a vegetable oil)
1 ½  teaspoon Baking Powder
½ tsp Vanilla Essence

Baking Tin: I use a 23cm/9inch springform round baking tin to bake most of my cakes.

Preheat oven to 180C.  Grease the baking tin with butter and line with baking paper. I first did this with only greasing and dusting with flour but the tin still had some cake stuck on it. So lining it with baking paper is a must.

In a bowl mix the flours and baking powder and keep aside.

In another bowl beat sugar and eggs until thick and smooth. I guess using an electric mixer would be wise, but since I don’t have one yet I had to work some muscle.  To this egg and sugar mixture add in the flour, milk, oil and vanilla essence and keep beating till the batter is smooth.

Pour/spoon the cake batter into the lined and greased baking tin. Bake for about 30 to 40mins. At the end of baking time you can poke a knife through the centre and if it comes out clean, it’s done.

Easy Vanilla Custard

2 Eggs
3 tbsp Cornflour
3 cups Milk
4 tbsp Sugar (or to taste)
1 tsp Vanilla Essence

In a saucepan, whisk eggs, cornflour and milk together until smooth. I did this on medium heat so that I could control how thick I wanted the custard to be. Since this is for a pudding we don’t want a thick consistency.  It should be as thin or thick as a creamy soup. Take the saucepan off the heat and then whisk in the sugar and vanilla essence. Let the custard cool at room temperature.

The Pudding

I used fresh fruits for the pudding; strawberries and bananas. But you can use assorted canned fruits or any other fresh fruit that you like.

We need a sugar syrup to soak the cake lightly; ifusing canned fruits you can use the sugar syrup from that but it’s also very easy to make.

To make the sugar syrup measure out about 4 tablespoons of sugar and 90ml of water into a saucepan. Boil it on medium heat till all the sugar dissolves and the syrup is slightly viscous.

Now to assemble this pudding.

A square serving dish about 2 to 3 inches thick should be ideal for this. But if you choose too you can assemble this in any dish you want. It’s a pudding after all.

Slice the cake through the middle, sideways. Place half of the sliced cake in the dish. Pour about 2 tbsp of the sugar syrup all over the cake. Spoon and spread a think layer of custard over the cake. Then place your fruits on. How much ever you like, just make sure you have covered the cake with fruits. Then pour a generous amount of custard all over trying to cover the fruit layer. Then layer on the remaining cake. Pour over  another 2 to 3 tbsp of sugar syrup, then the remaining custard. You can garnish with some more fruits on top. Cover the dish with clingfilm and refrigerate for at least an hour before serving.

This pudding tastes better the longer it is in the fridge. So if you’re making this for a dinner party you can make it the previous day and keep in the fridge. 

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