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English Cream and Cake Pudding Recipe

English Cream and Cake Pudding

Cakes, Pies & Tarts

Total Time : Serves 10

HOW TO PREPARE English Cream and Cake Pudding Recipe

Arrange half quantity of the sponge cake in one layer, over the base of serving cups, and spread half of the jam over. Repeat the layering once again and set aside.

Add water and NESTLÉ Sweetened Condensed Milk in a medium saucepan and bring to boil.

Combine corn flour, egg yolks and vanilla in a separate bowl and mix. Pour the boiled mixture over the egg yolks mixture with constant stirring. Return the mixture back to the same saucepan and place over medium heat to boil with constant whisking.

Pour the hot English cream over prepared sponge in the cups and set aside to cool at room temperature.

Place in the fridge to cool before serving.

Nutritional Information For English Cream and Cake Pudding Recipe

Per Portion of 300g

Energy : 410.00 Kcal
Protein : 7.50 g
Carbohydrate : 79.00 g
Fats : 6.60 g

Your Grocery List

  • 750 g vanilla spong cake, readymade, cut into slices
  • 150 g strawberry jam
  • 3½ cups water or 875 ml
  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • 2 tablespoons corn flour
  • 3 egg yolks
  • 1 tablespoon vanilla essence


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