pudding

Boston Cream Pie

~ nancyruth ~ 4 Comments

This is really cake. This one is from a recipe clipping in Mom’s recipe notebook and looks like it came from a magazine. There is no reference on the clipping. Did Mom make this? I’m not sure. I know she used to make a poppy seed cake with pudding filling and chocolate glaze, so maybe she did.

I read and re-read this recipe before proceeding. As I was making the cake I realized this is a hot milk sponge cake. I proceed hoping for the best and reasonably confident that the past two hot milk sponge cakes I baked were successful but not this recipe. Re-reading helped me see that this called for two 8 inch round cake pans. I recently bought nice 9-in pans. The amounts of the ingredients also seemed scant for two pans, so I doubled the recipe and am very glad I did. The recipe is almost exactly like the one from my previous blog entitled Hot Milk Sponge Cake so I will not reprint it.

I made the filling and the chocolate glaze from the recipe clipping. Making a pudding or cream-custard can by a little tricky and, I admit, mine had a bit of scrambled egg to it, but not much so you noticed.

  • 1/3 cup sugar
  • 2 Tablespoons flour
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 eggs (okay so the original called for 1 egg and 1 egg yolk but why?)
  • 1 teaspoon vanilla

Stir dry ingredients together in medium saucepan and slowly add the milk and cook over moderate heat until boiling, stir and cook 2-3 minutes longer. Meanwhile have your eggs slightly beaten in a bowl or measuring cup. Pour some of the hot milk mixture into the eggs and then pour it all into the saucepan and cook and stir until returns to boiling. Add vanilla and let cool.

When cool and set beat until smooth and layer over one cake layer. Top with the other.

Make the glaze by heating one ounce unsweetened chocolate with 1 Tablespoon butter until melted and add one cup powdered sugar and 1/2 teaspoon vanilla. I did this in a microwave safe measuring cup and not on the stove. Blend in 1-2 Tablespoons boiling water until drizzling consistency. Pour over top of cake.

“This elegant company dessert combines three American favorites–cake, cream-custard, and chocolate.”

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Is it too early for Gingerbread?

~ nancyruth ~ 4 Comments

I had seen a steamed chocolate cake recipe on my Facebook feed and thought it would be interesting to try. New technique and all that. I got out all the ingredients and when testing the pans I found I did not have a large enough Dutch Oven. Shucks! I still wanted to bake something. So then I found another recipe I had saved from my Facebook feed and went to the good old faithful King Arthur Flour website. Thus I found myself making Gingerbread Pudding Cake. My mom used to make a chocolate pudding cake and I have made a lemon pudding cake and they are scrumptious. Here is the link: Gingerbread Pudding Cake.

  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup molasses
  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup granulated sugar

Instead of the separate spices I used the equivalent of KAF’s Gingerbread Spice mixture. I used 1/4 half & half diluted with 1/4 cup water for the milk. Everything else was as it should be. Preheat oven to 350 degrees F. Grease or butter an 8-inch square pan.

Whisk the flour with the spices with the baking soda and salt in a bowl. Set aside. Mix the molasses, milk and egg in another small bowl. Cream the butter and sugar together and add the flour mixture and molasses mixture alternately. Pour batter in prepared pan.

For the pudding mixture:

  • 1 cup light brown sugar
  • 4 teaspoons cornstarch
  • 1 1/4 cups hot water
  • 1/4 cup unsalted butter

Mix the brown sugar and cornstarch. Heat butter and water just until butter melts. This was about 1 minute in the microwave. Add liquid to sugar mixture. Pour carefully over the batter in the pan. Bake for 28-30 minutes. The cake part should test done.

IMG_0508

Serve warm. I served this with whipped cream. For leftovers, put scoop of cake and pudding (on bottom) into microwave safe dish/bowl and heat for 20-30 seconds, depending on the power of your microwave.

Enjoy!