This self-saucing pudding is the perfect winter dessert. A chocolate pud loaded with a warm custard centre and topped with fresh berries.
The ingredient of Custard self-saucing cake bombe
- 1/2 cup Pauls Double Thick French Vanilla Custard
- 200g butter, softened
- 3/4 cup caster sugar
- 1 teaspoon vanilla bean paste
- 2 eggs
- 1 1/2 cups self-raising flour
- 1/3 cup plain flour
- 1/3 cup cocoa powder, sifted
- 1/2 cup Pauls Farmhouse Gold Full Cream
- Extra Pauls Double Thick French Vanilla Custard, to serve
- Raspberries, to serve
The instruction how to make Custard self-saucing cake bombe
- Place custard in a 1/2-cup-capacity plastic dariole mould. Freeze for at least 4 hours or until firm.
- Preheat oven to 180C/160C fan-forced. Grease an 8-cup-capacity metal pudding basin. Line base with baking paper.
- Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined after each addition. Add flours, cocoa and milk in 2 batches, beating until just combined. Spoon 3/4 batter into prepared basin.
- Remove custard from mould. Push custard, narrow-end down, into centre of batter, being careful not to push right to the bottom of basin. Top with remaining batter, spreading to cover custard. Bake for 1 hour or until top of cake is firm to touch (custard will wobble slightly). Stand cake in pan for 15 minutes. Carefully turn onto a serving plate with sides. Serve immediately with extra custard and raspberries.
Nutritions of Custard self-saucing cake bombecalories: