English Pudding Cake Recipe

Name: English Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups crushed whole grain cereal with dates, raisins and pecans; 1 medium apple, peeled, cored and diced; 1 cup flour; 1 cup packed brown sugar; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 3 eggs; 1 cup milk; 4 tablespoons butter, melted; 1/4 cup spiced rum plus 2 tablespoons; 1 teaspoon vanilla extract; 1 (12-ounce) container whipped topping

Servings: persons

4 cups crushed whole grain cereal with dates, raisins and pecans
1 medium apple, peeled, cored and diced
1 cup flour
1 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 eggs
1 cup milk
4 tablespoons butter, melted
1/4 cup spiced rum plus 2 tablespoons
1 teaspoon vanilla extract
1 (12-ounce) container whipped topping

1
Generously grease a 2-quart glass or ceramic heat-proof bowl with nonstick cooking spray.
2
Roll up a piece of aluminum foil to form a ring and place in the bottom of a large slow cooker.
3
In a large bowl mix together the cereal, apple, flour, sugar, 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt and stir to combine.
4
In another bowl, whisk together the eggs, milk, butter, 1/4 cup spiced rum, and vanilla.
5
Make a well in center of the dry ingredients, add the liquid ingredients then stir to combine.
6
Put the batter into the prepared bowl, and smooth top with spatula.
7
Cover with aluminum foil and secure with a large elastic band so water does not seep inside.
8
Place the bowl on the foil ring placed inside the slow cooker and fill with water to come 2/3 the way up the side of the bowl.
9
Cook on high for 4 hours or until cake is set in the center.
10
Remove the cake from the slow cooker.
11
When cool enough to handle invert onto a plate to unmold.
12
Combine the whipped topping, remaining 2 tablespoons spiced rum and remaining 1/2 teaspoon pumpkin pie spice and mix until well incorporated.
13
Serve the cake warm with a dollop of spiced whipped topping.

1330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups crushed whole grain cereal with dates, raisins and pecans, 1 medium apple, peeled, cored and diced, 1 cup flour, 1 cup packed brown sugar, and more.

Yes, English Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

English Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions