Caramel Pudding Cake



Recipe ( adapted from Carol 老师)

Caramel Topping 
sugar 50g
cold water 15ml

Add the water into the sugar and melt on low heat until it caramelises to golden brown colour. Pour this into the greased 6’ cake pan. Set aside.

Pudding Layer 
milk 200ml
whipped cream 50g
2 eggs 110g
sugar 35g
vanilla essence 1/2 tsp

Mix the milk, 1/2 sugar and whipped cream until the sugar is melted. In a separate bowl, mix  the eggs with remaining sugar. Add in the warm milk bit by bit. Add in vanilla essence. Sieve the mixture twice and set aside to cool down. Pour on top of the caramel topping.

Sponge cake layer 
2 eggs 100g (Soak the eggs in warm water for 5mins)
sugar 40g
cake flour 50g
unsalted butter 20g  (melted)

Beat the eggs and sugar till ribbon stage. Fold in  the flour gently. Do not over mix. Add in melted butter.  Pour the batter onto the pudding layer. Steam Bake in preheated oven at 160d for 10mins, and 150d for 35mins. Leave the cake in the fridge for overnight before unmould.

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