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Chicken and Vegetable Casserole with BasilYields: 4 servingsGet this recipe - Watch video
Prep. Time: 15 mins
Cooking Time: 30 mins
This month's 2012 Milk Calendar featured recipe
Chicken and Vegetable Casserole with Basil
Simply Lovely Vanilla Pudding Cake
Pudding cakes are classic comfort food at its best – they’re so easy to make and use ingredients from the pantry and fridge so you can bake one up any time. Serve with fresh or frozen berries.
- Course Desserts & Sweets
- Prep. Time 10 - 15 mins
- Cooking Time 30 mins
- Yields 6 servings
Preparation
What You Need
Sauce:
Cake:
Instructions
Preheat oven to 350°F (180°C). Butter an 8-inch (2 L) square glass baking dish.
Sauce: Transfer 1 tbsp (15 mL) of the milk to a small bowl. Heat remaining milk and sugar for 2 to 3 min or until steaming in a glass measuring cup in microwave on Medium (50%) power or in saucepan over medium heat on stove-top. Add cornstarch and vanilla to reserved milk; drizzle into hot milk mixture, stirring until sugar is dissolved. Set aside.
Cake: In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, butter and vanilla. Pour over dry ingredients and stir just until moistened. Spread into prepared baking dish. Gently pour warm milk mixture over cake batter without stirring.
Bake for about 30 min or until tester inserted in centre of cake layer comes out clean. Let cool for at least 15 min. Serve hot or warm. Dust with icing sugar (if using).Scoop cake into serving bowls and spoon pudding sauce over top.
Tips
The pudding forms on the bottom while this cake bakes. It’s best to serve it hot or warm before pudding soaks into the cake so plan to put into the oven before you sit down to dinner and it will be just right at dessert time.
Chai tea pudding cake: Add 2 Chai tea bags to milk in sauce before heating; discard before adding to baking dish. Add 1/2 tsp (2 mL) each ground cinnamon and ginger and 1/8 tsp (0.5 mL) ground cardamom to flour mixture.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 342 CaloriesProtein: 6 g
Carbohydrate: 62 g
Fat: 8 g
Fibre: 0.6 g
Sodium: 210 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
16 %
/
179
mg
Vitamin D:
28 %
Selenium:
26 %
Vitamin B12:
26 %
Folate:
21 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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elaine Huberdeau
January 29th, 2012
my experience was very negative...confusing instructions as above and 'pudding' part was very runny...ended up overcooking the cake part and so was not edible(hard)it and it was
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Richard Overing
January 18th, 2012
I want to make this for a dinner party, but the recipe is a little confusing. Pouring the hot milk mixture over the cake batter, where does this come from, do you reserve some of the pudding sauce to pour onto the batter?
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M. Tirone
January 14th, 2012
This recipe was rather confusing to follow, was the sauce part of the cake, were we suppose to reserve some of the pudding and add to the cake after?? the picture looks as if you are supposed add the sauce on top as such is a 'pudding cake'. Also the amount of milk was two little as my 'sauce' did not thicken up I added two tablespoons of milk the cake spilled out of the pan. I'm not too sure what exactly happened as I followed the directions. I would like clarification on this recipe because my family loves pudding cakes.
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Kt
November 30th, 2011
I made this a couple weeks ago and everyone loved it. I followed the recipe very closely, and gently poured the pudding mixture over top. Turned out great for me! Making it again tonight!
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J.
November 25th, 2011
Maybe it should be two tablespoons of cornstarch for that amount of milk. I had the same problem and cooked it another half hour but was still not happy with the result.
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J.
November 10th, 2011
Just tried this for the first time and it was runny at the bottom of the pan... nowhere near "pudding-like" texture. I'm thinking I should have gently poured the mixture over the cake batter creating little pockets in the batter so it might have created pudding pockets within the cake?? I'm not sure. Any tips to make it closer to a pudding texture? versus runny, like milk.
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