Leftover cake pudding2018-01-03
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Very soon the three kings will be coming to Spanish homes to leave the 4 perfect presents for each of us. And to celebrate their arrival, what better than a home-made cake – in Spanish the traditional doughnut-shaped cake decorated with crystallised fruit is called a “roscon“.
But yet again you’ve got carried away with the food and there’s no way you can fit all that cake in. And as it’s a terrible waste to throw it away, we suggest this recipe specially designed for those big pieces of cake left over on the table.
For this recipe we’ve used Organic Spelt Drink, with its pleasant cereal taste that makes it perfect for this recipe.
You can add nuts or dried fruit. If you decide to add raisins, soak them for a few hours to soften them.
- 150g leftover cake
- 400ml Organic Spelt Drink
- 5 large eggs
- 100g sugar
- Zest of one orange, lemon or mandarin
- Caramel to line the mould
- 1 teaspoon of cinnamon powder
A Spanish "roscón" has a dried bean hidden in it - if nobody got the bean, make sure you take it out!
Take the crystallised fruit off the cake, chop it up and put aside.
Cut the cake into pieces about the size of a walnut and put aside.
Heat up half of the Organic Spelt Drink. Add the sugar, the zest and the cinnamon.
When it comes to the boil, turn off the heat.
Put the chopped-up cake into the spiced Spelt Drink, stir to soak all the pieces and put aside.
Beat the eggs, add the rest of the Spelt Drink and the chopped crystallised dried fruit.
When the Spelt Drink and cake mixture have cooled, add the rest of the Spelt Drink and the eggs. Mix it all together until it’s even.
Line the mould with a layer of liquid caramel and pour the mixture in.
Put the mould in a bain marie and then in an oven pre-heated to 180ºC.
Bake for about 45’. Poke the pudding with a knife or pointed stick to see if it's ready.
When the knife comes out clean, take the pudding out of the oven and leave it to cool.
Remove it from the mould and cut it into post-Christmas portions.
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