Delicious no bake Pudding cake. It has layers of biscuits and pudding. It’s such an easy recipe that requires only few ingredients.

How To Make Pudding Cake

To start, line baking pan with baking paper. It will help to remove cake from the pan. On the bottom, make a layer of any kind of biscuits, then set aside until needed. About 1\3 of milk pour into bow. Add in pudding then stir until well combined. After that, add in plain flour, then stir again until smooth consistency. Set aside. Ten rest of the milk pour into sauce pan. Fold in sugar and vanilla sugar then stir to combine. Heat up to a boiling point on a low heat. Pour the pudding mixture and cook until smooth and thick consistency. Take off the heat and cover with aluminium foil immediately. Set aside to cool completely about 2-3 hours.

In a big bowl cream soft butter. Fold in about 2 tbsp of cooled pudding and whip to combine. Repeat with the rest of the cream. Spread the mixture over biscuits. After than, spread another layer of biscuits on the top of the pudding layer. Refrigerate for at least 3 hours. Sprinkle with caster sugar before serving.

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Pudding Cake

Prep Time20 mins
Total Time6 hrs 20 mins
Course: Dessert
Yield: 9
Cost: 3 €

Equipment

  • Electric mixer
  • Aluminium Foil

Materials

  • 19 pieces tea biscuits
  • 900 ml milk
  • 2 package vanilla custard powder 74 g
  • 1 tbsp plain flour
  • 120 g sugar
  • 1 package vanilla sugar 8 g
  • 120 g butter room temperature

Instructions

  • Line 20 x 20 cm baking pan with baking paper. Layer biscuits along the bottom of the pan. Set aside.
  • Pour 300 ml milk into a bowl. Add in pudding then stir to combine. After that, fold in plain flour then stir again until smooth consistency. Set aside.
  • Pour the rest of the milk into sauce pan. Fold in sugar and vanilla sugar, then stir to combine. Bring to a boil on a medium heat, pour pudding mixture then reduce the heat to a low. Stir constantly until mixture thickens. Take off the heat and cover with aluminum foil immediately. Set aside for about 2-3 hours to cool completely.
  • In a big bowl cream soft butter. Fold in about 2 tbsp of cooled pudding and whip to combine. Repeat with the rest of the pudding mixture.
  • Spread the mixture over biscuits. After than, spread another layer of biscuits on the top of the pudding layer.
  • Refrigerate for at least 3 hours. Sprinkle with caster sugar before serving.

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