This is a very yummy and easy cake recipe can be prepared in a few minutes.
Ingredients
- 10pieceAlmonds
- 2tbspSugar
- 1/2tspButter
- 1/2cupSugar
- 50gButter
- 1/4cupMilk
- 4pieceBread slices
- 2pieceEgg
- 1/2tspVanilla essence
- 1pinchSalt
How to make Butterscotch Pudding Cake
Heat a pan and add 2 tbsp sugar. Caramelize the sugar.
Add 0.5 tsp butter and crushed almonds. Mix well.
Transfer this mixture to a greased plate and let it cool down. Almond Praline is ready. Then crush this.
In another pan, add 0.5 cup sugar and caramelize it.
Add 50 g of butter and let it melt completely.
Add 0.25 cup of milk and mix well until it becomes a smooth creamy texture. Turn off the flame.
Toast the bread slices for 15-20 seconds without adding butter or ghee. Crush the bread slices and keep aside.
In a bowl, add the prepared butterscotch mix. Mix well using a beater until it becomes light golden brown.
Add eggs and vanilla essence, mix well.
Add crushed bread and crushed almond praline. Mix well.
Transfer the mixture to a 6-inch pan. Pour some crushed almond mix over this.
Bake for 25-30 minutes at 180°C.
Tips & Tricks
Ensure the caramel is not overcooked to avoid bitterness.
Let the caramel cool completely before mixing with other ingredients.
FAQS
How do I make butterscotch pudding cake from scratch?
To make butterscotch pudding cake from scratch, start by caramelizing sugar in a pan, then add butter and crushed almonds to create an almond praline. In another pan, caramelize more sugar, melt butter, and mix in milk until smooth. Toast and crush bread slices, then combine everything with eggs and vanilla essence. Bake the mixture in a greased pan at 180°C for 25-30 minutes.
Is butterscotch pudding cake suitable for a gluten-free diet?
No, traditional butterscotch pudding cake contains bread, which is not gluten-free. However, you can substitute the bread with gluten-free bread or almond flour to make a gluten-free version of this delicious cake.
What can I use instead of eggs in butterscotch pudding cake?
If you're looking for an egg substitute in butterscotch pudding cake, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will help maintain the moisture and texture of the cake while making it suitable for vegans or those with egg allergies.
How should I store leftover butterscotch pudding cake?
To store leftover butterscotch pudding cake, allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it for up to 2 months.
What are some good pairings for butterscotch pudding cake?
Butterscotch pudding cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a drizzle of caramel sauce or a sprinkle of crushed nuts for added texture and flavor.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia