Jiffy Pudding Recipe

Name: Jiffy Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 cups flour; 2 cups white sugar; 2 cups milk; 2 tablespoons butter; 2 eggs; 2 teaspoons apricot jam; 2 teaspoons baking soda; 2 teaspoons vinegar; 1 pinch salt; Sauce; 2 cups cream; 1 cup butter; 2 cups white sugar; 1 cup boiling water; 2 teaspoons vanilla

Servings: persons

Cake
2 cups flour
2 cups white sugar
2 cups milk
2 tablespoons butter
2 eggs
2 teaspoons apricot jam
2 teaspoons baking soda
2 teaspoons vinegar
1 pinch salt
Sauce
2 cups cream
1 cup butter
2 cups white sugar
1 cup boiling water
2 teaspoons vanilla

1
Cake:.
2
Preheat oven to 350 degrees (F). In a large bowl, beat sugar, butter, eggs, and jam together. Sift flour in mixture with milk. Mix baking soda and vinegar together and add to flour mixture. Pour in bunt cake pan and bake for 30 minutes.
3
Sauce:
4
Combine sauce ingredients in a heavy saucepan and boil very slowly for a few minutes. Pour over baked pudding. Return to oven and bake for another 15 minutes, then ready to eat.
5
Serve with vanilla icecream.

2544

kcal

Calories

164

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: Cake, 2 cups flour, 2 cups white sugar, 2 cups milk, and more.

Yes, Jiffy Pudding 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.

Jiffy Pudding

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