What's the difference between a u0022pudding cakeu0022 and a u0022cakeu0022?

In British terms, u0022puddingu0022 often refers to a dessert. A u0022pudding cakeu0022 or u0022steamed puddingu0022 (like this one) is a very moist, dense, and rich dessert that is cooked with steam, not dry heat. It is not light and fluffy like an American u0022cake.u0022

English Pudding Cake Recipe

This English Pudding Cake Recipe is a moist and spiced recipe, which is made with crushed cereal and spiced rum. It’s a no-fuss dessert, ready in about 4 hours 45 minutes (including cooling).

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English Pudding Cake Ingredients

A classic dessert made easy.

4 cups crushed whole grain cereal with dates, raisins and pecans
1 medium apple, peeled, cored and diced
1 cup all-purpose flour
1 cup packed brown sugar
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
3 large eggs
1 cup milk
4 tablespoons butter, melted
¼ cup plus 2 tablespoons spiced rum
1 teaspoon vanilla extract
1 (12-ounce) container whipped topping
Special Equipment:
1 (2-quart) heat-proof glass or ceramic bowl
Aluminum foil
Large slow cooker

How To Make English Pudding Cake

An effortless slow cooker method.

Prep the Bowl: Generously grease a 2-quart heat-proof glass or ceramic bowl.
Prep the Slow Cooker: Roll up a long piece of aluminum foil to create a 3-inch ring (a “trivet”) and place it in the bottom of a large slow cooker. This will keep the bowl off the direct heat.
Combine Dry Ingredients: In a large bowl, mix together the crushed cereal, diced apple, flour, brown sugar, 1 teaspoon of the pumpkin pie spice, and the salt.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, ¼ cup of the spiced rum, and the vanilla extract.
Combine and Fill: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined.
Pour and Cover: Pour the batter into the prepared bowl and smooth the top. Cover the bowl very tightly with aluminum foil and secure it with a large rubber band or kitchen twine to ensure no water seeps in.
Slow Cook the Pudding: Place the foil-covered bowl on the foil ring inside the slow cooker. Carefully pour hot water into the slow cooker (around the bowl) until it comes about two-thirds of the way up the side of the bowl. Cover the slow cooker and cook on HIGH for 4 hours, or until the cake is set in the center and a skewer comes out clean.
Unmold and Cool: Carefully remove the hot bowl from the slow cooker. Let it cool for about 15 minutes.
Make Topping: While it cools, combine the whipped topping, the remaining 2 tablespoons of spiced rum, and the remaining ½ teaspoon of pumpkin pie spice in a bowl.
Serve: Invert the pudding cake onto a serving plate. Serve the pudding cake warm with a generous dollop of the spiced whipped topping.

Recipe Tips

What’s the best cereal to use? The recipe is built around a “harvest” style cereal. Look for something like Muesli, a “fruit and nut” granola (that you can crush), or any whole-grain flake cereal that already contains pieces of dried fruit and nuts.
Why cover the bowl with foil? This is the most important step! This is a steamed pudding, not a baked cake. The foil traps the steam from the batter inside the bowl, and it also prevents the condensation from the slow cooker lid from dripping onto the pudding and making it a soggy, watery mess.
Why the foil ring (trivet)? The foil ring at the bottom of the slow cooker lifts the bowl off the hot surface. This allows the hot water to circulate underneath, steaming the pudding evenly. If the bowl sits on the bottom, the pudding will scorch and burn.
Can I bake this in the oven? Yes, but the method is different. You would still need to place the foil-covered bowl in a large roasting pan and create a water bath (or bain-marie) by pouring hot water into the pan. Bake at 350°F (175°C) for 1.5-2 hours, or until a skewer comes out clean.

What To Serve With English Pudding Cake

This is a very rich, self-contained dessert, especially with its spiced-rum topping.

A hot cup of tea (like Earl Grey or an English Breakfast)
A hot cup of coffee
A small glass of extra spiced rum or brandy

How To Store English Pudding Cake

Refrigerate: Once cooled, the pudding cake (without the topping) should be stored in the refrigerator. Wrap it tightly in plastic wrap or keep it in an airtight container for up to 5 days. Store the whipped topping separately.
Freeze: This pudding freezes very well. Wrap the cooled pudding tightly in plastic wrap, then in foil. It will keep for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Gently reheat slices in the microwave (30-45 seconds) or by re-steaming them.

English Pudding Cake Nutrition Facts

(Per serving, assuming 10 servings)

Calories: ~450 kcal
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 280mg
Total Carbohydrate: 65g
Dietary Fiber: 4g
Sugars: 40g
Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between a “pudding cake” and a “cake”?

In British terms, “pudding” often refers to a dessert. A “pudding cake” or “steamed pudding” (like this one) is a very moist, dense, and rich dessert that is cooked with steam, not dry heat. It is not light and fluffy like an American “cake.”

Can I make this non-alcoholic?

Yes. Simply replace the spiced rum in the batter and the topping with an equal amount of apple juice, cider, or extra milk.

My pudding is dense and wet, not fluffy. What did I do wrong?

Nothing! That is the correct texture. This is a steamed pudding, not a baked cake. It is supposed to be dense, very moist, and rich, almost like a bread pudding.