Prep 5 mins
Cook 25 mins
A really easy version of a pudding cake I made up one evening when it was really cold in the flat. I'm new to the idea of pudding cakes, and if I hadn't made them myself I wouldn't believe they work! This one's great when it's cold outside, it really warms you up. Change the spices according to your taste, I like it really spicy so I usually add extra. It's even nice made with wholewheat flour for breakfast, or with raisins added to the batter. Hope you enjoy it!
- 44.37 ml Bisquick (or 2 tablespoons flour and 1/4 teaspoon baking powder with 1 teaspoon butter cut in)
- 4.92-9.85 ml Splenda sugar substitute
- 4.92 ml molasses
- 4.92 ml spices (to taste- you can use ginger, cinnamon, mixed spice, nutmeg...or a combination. I usually use 1/2 te)
- 14.79-29.58 ml soya milk
- 9.85 ml custard powder (or each of powdered milk and cornstarch)
- 14.79 ml Splenda sugar substitute
- 100 ml boiling water
- Preheat the oven to about 350 degrees. Mix the first 4 ingredients in a small baking dish (about 200ml/8-10oz), then add the soya milk gradually to form a thick paste.
- Sprinkle over the custard powder and Splenda, then pour over the boiling water. Bake for about 25 minutes, until a knife inserted into the centre of the 'cake' part comes out clean.
- Leave to cool a few minutes, then enjoy! You can add ice cream or extra soya milk if you want.
Haven't actually tried this yet, although it looks good.. I was so excited to get your review of my Malteser cakes I had to contact you somehow, I'm a Brownie leader too and by birthday is 2 days before yours!