Pudding is such a comforting and simple dessert. However, it is not particularly fancy and not very portable. But if you drop dollops of pudding into a cake base, it will look quite pretty and as a bonus, you can carry the slices with you!
I used pudding mixes that have to be boiled and are normally prepared with half a liter (or two cups) of milk.
Ingredients
1 package of vanilla pudding
1 package of rum-raisin pudding
800mL milk
4 tbsp sugar
5 eggs
100g sugar
10g vanilla sugar
250g flour
2 tbsp cocoa powder
2 tsp baking powder
100mL vegetable oil
100mL mik
1 cup sour cream
2 tbsp icing sugar
10g vanilla sugar
Preparation
Butter and flour a 9-by-11-inch baking shape. Preheat oven to 350F.
Cook the puddings with 2 tbsp of flour and 400mL of milk each. Allow to cool.
Beat the egg yolks with the sugar until foamy. Add the oil and the milk. Beat well.
Mix in the flour and vanilla. Beat the egg whites into a firm foam. Fold in.
Add half of the batter into the baking shape. Mix the cocoa powder into the other half and dollop it onto the first portion.
Add tablespoonfuls of the solidified puddings on the top and bake until done (tester inserted comes out clean). Meanwhile, mix the sour cream with the sugar and vanilla. Spread this onto the cake and return to the oven for a few minutes to dry it out a little.
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