Perfect Vanilla Pudding Cake Recipe | Canadian Goodness

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There is no better comfort food than a classic pudding cake. So easy to make and you can truly bake one at any time with everything in your fridge or pantry. This recipe is taken from the 2012 Milk Calendar.

• Prep: 10 min - 15 min
• Cooking: 30 min

Yields 6 servings ON OFF Cook Mode (Keeps screen awake)

• Ingredients
• Preparation
• Nutrition

Ingredients

• Sauce
• 1 1/2 cups (375 mL) Canadian milk divided
• 1/2 cup (125 mL) granulated sugar
• 2 tsp (10 mL) cornstarch
• 1/2 tsp (2 mL) vanilla
• Cake
• 1 cup (250 mL) all-purpose flour
• 2/3 cup (150 mL) granulated sugar
• 1 1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1 egg
• 3/4 cup (175 mL) Canadian milk
• 3 tbsp (45 mL) Canadian butter melted
• 2 tsp (10 mL) vanilla
• (optional) icing sugar

Make it with Canadian Dairy

Find these ingredients with our Blue Cow Spotter:

Find these ingredients with our Blue Cow Spotter:

• Butter
• Milk

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Preparation

Preheat oven to 350°F (180°C). Butter an 8-inch (2 L) square glass baking dish.

Sauce

Transfer 1 tbsp (15 mL) of the milk to a small bowl. Heat remaining milk and sugar for 2 to 3 min or until steaming in a glass measuring cup in microwave on Medium (50%) power or in saucepan over medium heat on stove-top. Add cornstarch and vanilla to reserved milk; drizzle into hot milk mixture, stirring until sugar is dissolved. Set aside.

Cake

In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, butter and vanilla. Pour over dry ingredients and stir just until moistened. Spread into prepared baking dish. Gently pour warm milk mixture over cake batter without stirring.

Bake for about 30 min or until tester inserted in centre of cake layer comes out clean. Let cool for at least 15 min. Serve hot or warm. Dust with icing sugar (if using).Scoop cake into serving bowls and spoon pudding sauce over top.

Tips

The pudding forms on the bottom while this cake bakes. It’s best to serve it hot or warm before pudding soaks into the cake so plan to put into the oven before you sit down to dinner and it will be just right at dessert time.

Chai tea pudding cake: Add 2 Chai tea bags to milk in sauce before heating; discard before adding to baking dish. Add 1/2 tsp (2 mL) each ground cinnamon and ginger and 1/8 tsp (0.5 mL) ground cardamom to flour mixture.

If you chose milk from grass-fed cows for this recipe, you’re using milk from farms certified to a national standard where cows eat at least 75% grass or forage, ensuring quality, care, and balanced nutrition.

Nutritional information

Per serving

Energy:	342 Calories
Protein:	6 g
Carbohydrate:	62 g
Fat:	8 g
Fibre:	0.6 g
Sodium:	210 mg

Top 5 Nutrients

(% DV*)
Calcium:	14 % / 179 mg
Vitamin D:	28 %
Selenium:	26 %
Vitamin B12:	26 %
Folate:	21 %

*percentage of daily value *Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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