Go Back

Pudding Cake

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


  • Electric mixer
  • Aluminium Foil


  • 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


  • 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.