Cake Crumb Pudding With Walnuts And Sultanas
2 cups finely crumbled cake crumbs
2 medium sized eggs
1/2 cup cream
2-3 tbsp caster sugar (depending on how sweet the cake crumbs are)
1/2 cup finely chopped walnuts
1/2 cup sultanas (golden raisins)
1 tsp pure vanilla extract
Flaked almonds and more caster sugar for the top
Cream or ice cream, to serve
Preheat the oven to 160 degrees C.
Mix together the cake crumbs and the eggs, then stir in the cream till well combined. Add the sugar and vanilla and mix again.
Add the walnuts and sultanas and mix till well combined, then spoon into ramekins till 2/3 full and sprinkle flaked almonds and caster sugar on top. Bake for about 20-25 minutes, or till a skewer inserted into the middle comes out with a few moist crumbs clinging to it.
Remove from the oven and allow to cool a bit before pouring over some cream to be absorbed by the still-warm cakes. Enjoy with a pot of herbal tea to make up for the giant calorie injection you're about to have
Read more about how this recipe came to be on my food blog - Kitchen Wench
Pairs Well With
Now this was more of an act of desperation than a recipe as I made it while trying to find a way to use up some rather dry pieces of a genoise sponge that I'd baked...but its a great way to bring life back to a few pieces of stale cake that you might have lying around!