CAKE CRUMB PUDDING WITH WALNUTS AND SULTANAS

 

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Ingredients

  • 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

Directions

  • 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

Notes

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!

Categories: Dessert  Pudding 

Author Credit: Kitchen Wench

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