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.