I you have some leftover vanilla custard, try this pudding cake. Of course you can make vanilla custard from scratch to make this cake. It is a very comforting cake that is very soft and moist. You may wish to add some dry sultanas or blackcurrants. Enjoy it warm or cool with a hot cup of tea.

Cake Tin

18cm (or 20cm) Springform Cake Tin


125g Butter *softened
1/2 cup Caster Sugar
2 Eggs
1 cup Self-raising Flour
2 tablespoons Milk
1 cup Vanilla Custard
2 Granny Smith Apples *OR Apples of your choice

  1. Pre-heat oven to 170℃. Line the base and sides of a cake tin with baking paper.
  2. Peel Apples, remove the core and cut into 1-2cm cubes. Cook in a saucepan or microwave until slightly softened. *Note: This process can be skipped.
  3. Beat Butter and Sugar in a bowl until pale and creamy. Add Eggs, 1 at a time. Add Milk and Flour and mix well to combine. Spoon 1/2 of batter into the prepared cake tin and spread evenly.
  4. Arrange 1/2 of the Apple pieces over the batter, then drizzle 1/2 of Vanilla Custard over. Spread the remaining batter as evenly as you can because it is tricky, arrange Apple pieces again, and finally cover with the remaining Vanilla Custard.
  5. Bake for 60 minutes or until golden and cooked through. Cool in the tin for 10 minutes, then take it out. You may enjoy the cake warm or cold.