Custard Pudding Cake

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I had actually thought I would have no sneaky posts in between… hehe… And I had told myself not to disturb the schedule. Alas, I couldn’t control myself when I got the opportunity to be doing a post, since I have a lot of leisure time and some wi-fi at hand! 🙂 I am writing this post not from my home town or HD’s place but from a corner of the Venice of the South, Kochi. Those who are regular on this blog know that I am on a vegan diet – though the blog doesn’t show so! 😉 – and Ayurveda medication due to body pains and as per the doctor’s suggestion, I decided to take up the 10 day body treatment to speeden up the recovery. I had no better time than now, since HD is yet to come and I have my parents to take care of the kids. So far, it has been good – the best part is the uninterrupted sleep, hehe… but hopefully by the end of it, I will get to see some inch-loss (which I can feel a little! Yaay…) and much better feeling joints! Who wouldn’t want to be in the best of their health? Coming home and seeing my relatives who have literally gone bedridden at their old age and struggling to do their basic needs, it makes me think that it is imperative for us to take breaks in our young age for some rejuvenation therapies, since we may not have anybody apart from ourselves to take care of during our old age and there is no better time than now. I have to tell this first and foremost to myself… May Allah keep us all in the best of health and make it easy for us in our old age… Aameen…

Another great news I wanted to share is that I was featured in between so many amazing bloggers in Coupon Hippo’s feature, regarding tips for Indian cooking. Such little sparks that come in between this little journey makes it so worthwhile to keep on doing what I love… Do read on and I am sure you will get some lovely tips from all who contributed in it…

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Coming to today’s recipe… This is a cake we used to make during our teenage days. We means my sister and me. Umma had a tiny OTG oven that she had bought at a killer price and it was her prized possession. She loved grilling her chicken in it, but would not use it for anything else. After “knowing” that we could bake in it, we both would look out for easy recipes to try. There used to be a magazine called “Young Times” during those days, and it would have a recipe feature every week, under the name “Kulsum’s Kitchen”. I had very religiously typed out all the recipes published during that time, printed it out after taking permission from my superior in my very first job – he even gave me a folder to keep it in! 🙂 – and I have preserved it in between my decent collection of cookbooks. There weren’t many that we tried – we were basically very lazy cooks, I still am! 😀 – but this one and chocolate cookies were two that we would keep repeating oft. I haven’t made the cookies yet because I want to bake those with my kids and tell them how much we enjoyed the experience of fighting out to make the batter and the shapes and how we used to push each other in front of the oven to see how the cookies were faring. Sometimes we would get charred ones, since the oven would get neglected in the infighting, but still we would eat them. 😀 So those cookies are meant for some future day, InShaAllah…

OK, now back to this custard cake… the original recipe called it “Custard Cake” but I prefer to call it a pudding cake, since it is in between. You cannot slice the cake properly, you have to scoop it and each dig gives you an equal portion of buttery, crumbly cake and gooey custard together. It is an amazing dessert to serve after a heavy lunch or when you have guests coming by. The best way is to keep the cake warm and serve it with a big scoop of ice-cream and maybe some chocolate sauce, and you are good to go! The original recipe used 1 tsp of baking powder but I thought it gave it too much of an aftertaste, that I reduced it by 1/4 tsp and it tasted much better this time. For those who don’t have an oven, don’t be dejected. I have made this using my pressure cooker/ steamer and it has come out equally good. Do follow this post to know how to do it – I am surprised that this is one of the most viewed posts on the blog! 🙂 Off to the recipe…

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Linking this post to Fiesta Friday #132, co-hosted by Sandhya @ Indfused and Nancy @ Feasting With Friends and Saucy Saturdays #57…

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5 from 1 vote

Custard Pudding Cake

Course Cakes

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Rafeeda

Ingredients

• 125 gm butter softened
• 1/4 cup sugar
• 1 egg
• 3/4 cup all purpose flour
• 1/4 cup custard powder
• 3/4 tsp baking powder
• FOR CUSTARD SAUCE:
• 2/3 cup milk
• 1 tbsp custard powder
• 1 tbsp sugar
• 15 gm butter
• 1 tsp vanilla essence

Instructions

• Combine milk, custard powder and sugar and cook till the sauce thicken.
• Switch off, add the butter and vanilla essence and whisk till the butter melts. Set aside to cool.
• Preheat oven to 180 degrees. Grease a small pan and keep aside.
• Cream butter and sugar till fluffy. Add the egg and beat till well combined.
• Whisk together the dry ingredients and add into the beaten mixture.
• Fold in till well combined. The batter will be very thick.
• Spread half the batter into the pan. Top with the custard and then with the remaining of the batter. This process can be tricky but not necessary it coats well.
• Bake for around 35 to 40 minutes till the top is golden.
• Serve warm with some whipping cream on the side or with a dash of icing sugar on the top, or with some ice cream and chocolate sauce!