Caramel Pudding Cake

 

Caramel Pudding Cake

Ingredients: 

For Cake- Refined Flour 2 Cups, Egg 2, Sugar 1Cup, vanila essence 2 tbs, Oil 1 cup, baking powder 1½tsp.

For Caramel- 4 tbs sugar.

For Pudding- milk 200ml, Egg 2, sugar 1cup, Vanila Essence 2 tbs.

Process- 

Step -1

Cake Batter- take sugar in a mixing bowl add sugar, oil and eggs, mix them well until sugar dissolves, add Venila Essence and mix it well. Then add refined flour, stir them to make a fine batter. Add baking powder to this, mix with batter properly just before baking.

Caramel- take sugar on a hot pan, stir it continuesly until sugar melt and caramelize but be carefull not burn caramel. Transfer the caramel to a baking pot immediately and spread all over the base of baking pot, allow to cool and set caramel.

Pudding Mix- take sugar in a mixing bowl, add Luke warm ( finger touch warm) milk to this, add eggs and Venila Essence. Stir them to mix well and dissolve sugar.

Step 2

Now pour the pudding mix to the baking pot on caramel through a strainer. Next pour the cake mix in pudding mix ( Don't worry cake batter and pudding base will not mix  together). Cover this with alluminium foil.

Step 3

Take large pan put stand in it, now pour some water that water touch the upper level of the stand. Place the baking pot on stand and cover the pan. Now bake this in boiling water for 40 to 45 mins. After 45 min cooking, allow it to come room temperature. Then remove alluminium foil, run a knife for detaching from the wall of baking pot  keep a plate on baking pot and flip to down side up. Remove the baking pot, you can see the 3 layer, Caramel Pudding and Cake. Now keep it in refrigerator for two hours after that your Caramel Pudding Cake is ready to serve.

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N.B- Use round shaped baking pot of 8 to 10 inch redious for good result.

You can bake this in oven too, but place the baking pot same as on flame on water on stand in 180°C preheated oven, cook for 35 min.