How To make Springtime Pudding Cake

Rhubarb Pudding Cake

If you're anything like us, you see fresh, home-grown rhubarb at farmers' markets in the springtime, and are interested but never buy it. We decided to give a recipe a try - rhubarb pudding cake from Hollabaugh Bros. Fruit Farm and Market - and the results were delicious!

Recipe:
2 cups rhubarb (chopped)
1 3/4 cup sugar (divided)
3 tablespoons butter (softened)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup flour (sifted)
1 tablespoon cornstarch
2/3 cups boiling water

Cover the bottom of an 8 or 9-inch square pan with fruit.
Mix ¾ cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit.
Mix remaining sugar and cornstarch; sprinkle over mixture in pan.
Pour boiling water over the top.

HOW TO MAKE LEMON PUDDING CAKE RECIPE VIDEO

Today I'm going to show you how I make a LEMON PUDDING CAKE. Grab your ingredients and cook along with me. RECIPE BELOW

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Ingredients you'll need:
• 1 - 15.25oz Box Duncan Hines Perfectly Moist Lemon Supreme Cake Mix
• 3 - Eggs
• 1/3 - Cup Vegetable Oil
• 1 - Cup Water (Use Lemon Juice instead of Water)
• 2 - 3.4oz Boxes Jell-O Lemon Pudding Mix
• 4 - Cups Cold Milk

Instructions:
CAKE MIX PREPERATION
• Prepare Cake Mix as instructed on back of cake mix box (Substitute water with lemon juice)

STEP 2
• Place Cake Mixture in a 350 Degree Pre-Heated Oven (Use Baking Chart on back of cake mix box to determine the length of cooking) Times will vary depending on oven
• Check on Cake Periodically until Toothpick inserted in middle of cake comes out clean
• Once cake has cooked and cooled, puncture holes in the cake (You can use a straw or anything that has a rounded end)

STEP 3
• Prepare Lemon Pudding mix per box instructions
• Add freshly whisked pudding to prepared cake
• Refrigerate to allow for pudding to seep into the cake and to set
• Serve when Ready

ENJOY!

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Strawberry Vanilla Pudding Cake (Erdbeerkuchen mit Vanillepudding)

I grew up with a lot of traditional German dessert. One of my favourite is called Obstkuchen or Obstboden (fruit cake) and is a simple, light, vanilla cake that can be spread with vanilla pudding (or other sweet spreads) that act as a moisture barrier between the cake and fresh fruit (so smart!) and topped with fresh fruit. As a finishing touch, clear sweet glaze (Tortenguss) is poured over the entire cake to seal in freshness. It's a subtle sweet dessert that is easy to make and refreshing to enjoy!
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For this version, I used fresh strawberries to enjoy the last bit of summer weather we have left. My vanilla pudding is from scratch but you can also use instant pudding mix or store bought pudding. I used red glaze for a boost of colour.
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Get your recipe here:
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LINK & VIDEO MENTIONED:

Whipping Egg Whites To Perfect Peaks by Everyday Food with Thomas Joseph


How to make Vanilla Pudding from scratch

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Baking Marmalade Pudding Cake + Books for Burns Night

It's Friday, so it's time for this week's 'Tea Reads' episode! In this video, I'm joined by my Mum (Donna), and we share our regular Friday routine of a teatime chat about books over tea and a sweet treat. In today's episode, we bake a whisky marmalade pudding cake and share some Burns Night inspired reads.
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If you enjoy this video, please consider subscribing to my youtube channel. I'd be thrilled!
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My website:
I publish 'daily jottings' every week day on my blog:
You can find me on instagram at: @mirandasnotebook and @mirandasbookcase
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GET THE RECIPE:
Nigella Lawson's Marmalade Pudding Cake:

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ABOUT ME: I'm Miranda Mills, a freelance writer and photographer living in Yorkshire.

Pudding cake ???? welcome the spring with the best cake ever No bake ! #pudding #cake #dessert

Surprise the family/friend or yourself with this amazing easy to make pudding cake . All you need is to grab some instant pudding and sponge fingers .
Scroll down for the full ingredients and method .
It’s so refreshing, smooth and luxurious cake .

Ingredients:
Sponge fingers
2 sachets strawberry pudding
2 sachets vanilla pudding
Milk for the pudding
1 cup of milk to deep the sponge fingers into
Fresh cream to decorate is optional if you don’t like just leave it as it is
Strawberry’s
Chocolate curls

Method :
Prepare the pudding conform the instructions. I used the dr Oetker from Romanian shop , in the Uk supermarkets you can use the alternative angel Delight .
Start to make the strawberry pudding and let it cook a bit .
I use a square baking base detachable. Deep the sponge fingers only one side into the milk for 2 seconds and place them all around the tin . It will get a bit trickier as some of them will attempt to fell down but don’t worry you will win not the sponges ????
Pour the pudding inside the tin and put one layer of sponge fingers . Same deep them into the milk for 2-3 seconds .
Set aside .
Make the vanilla pudding and let it cool down a bit 10 min .
Pour the vanilla pudding over .
Let it cool down at room temperature for 2 hours .
Decorate with fresh cream , strawberry’s and some grated or swirls chocolate . If you want just leave it plain or decorate as you like .
Let it set in the fridge for minimum 5 hours or for best results leave it overnight .
Enjoy !


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How to Get Flat Cake Layers

How to Get Flat Cake Layers
Blog post with all the instructions:

Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself.

When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft.

Here's a link to buy the cake strips I use if you want to pick up a set:

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