John Myers
Crumble Pudding Cake
The perfect crumble pudding cake recipe with a picture and simple step-by-step instructions.
- Dough:
- 80 g Butter
- 80 g Sugar
- 1 Egg
- 200 g Flour
- 1 pinch Salt
- 0,5 packet Baking powder
- Filling:
- 500 ml Milk
- 1 packet Custard powder
- 3 tbsp Sugar
- Sprinkles:
- 100 g Butter
- 100 g Sugar
- 1 pinch Salt
- 110 g Flour
- Preheat the oven to 180 degrees (fan oven 160 degrees) and grease a 26-28 mm baking pan
- For the filling, mix the vanilla pudding powder with the sugar and 6 tablespoons of the milk in a small bowl. Put the rest of the milk in a saucepan, bring to the boil, remove from the stove and stir in the mixed pudding powder. Put the pot back on the stove and let it simmer over medium heat, stirring constantly, until a thick pudding is formed. Let cool down.
- For the dough, stir the butter with the sugar and the egg until the sugar is dissolved. Sift the flour with baking powder and knead into the mixture until the dough is no longer sticky and soft.
- Now put all the ingredients for the crumble in a bowl and process into crumble.
- Now pour the dough into the greased pan, pulling up a small edge. Spread the pudding on top and then sprinkle with the crumble.
- Put the cake in the preheated oven and bake for about 25-35 minutes until golden brown.
- Before removing the baking pan, let the cake cool completely.
- Place the cake on a serving plate and dust with powdered sugar if necessary and serve.
- Tip 9: If you like, you can spread apple slices, cherries or mixed berries on the pudding and only then cover with the sprinkles. Or you can leave out the pudding and top it with plums ect and bake it.
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