Sig's Pudding Cake Recipe

Name: Sig's Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams ready made sweet short pastry; 8 small dessert apples, peeled and cored; 100 grams fresh blueberries; 200 ml whole milk (full fat milk); 700 ml fresh cream (single); 4 tbsp golden caster (superfine ) or superfine light brown sugar; 2 packages of yellow custard powder; 2 medium organic and free range egg yolks; 4 to 6 tablespoons of ground nuts or almonds; 2 tbsp all-purpose flour for rolling out the ready made dough; 2 tsp vanilla sugar; 1/2 tsp cinnamon

Servings: persons

400 grams ready made sweet short pastry
8 small dessert apples, peeled and cored
100 grams fresh blueberries
200 ml whole milk (full fat milk)
700 ml fresh cream (single)
4 tbsp golden caster (superfine ) or superfine light brown sugar
2 packages of yellow custard powder
2 medium organic and free range egg yolks
4 to 6 tablespoons of ground nuts or almonds
2 tbsp all-purpose flour for rolling out the ready made dough
2 tsp vanilla sugar
1/2 tsp cinnamon

1
Roll your pastry out on a floured table or worktop into a round shape to about 30 cm, if this is not sweet pastry sprinkle with a little sugar.
2
Put baking paper or parchment into a 24 m round , spring form pan ( cake tin ) make sure to cover the sides fully
3
Peel and core the apples but try and keep the apples whole or in halves depending on size, if you can't do that quarter or cut them into eights and stand them upright side by side if you can and sit them on the dough.
4
Mix the milk, cream sugar and Custard mix , heat gently until it goes thick and throws bubbles .
5
Stir all the time so that it not burns
6
Take of heat , stir in the egg yolks and pour the mixture immediately over the apples .Sprinkle some almond slices or grated nuts over the top
7
Bake for about 40 to 45 minutes or golden brown in oven at 180 C
8
Cover with alu or tin foil for the last 15 minutes if needed to ensure the top does not burn
9
Let cool completly and then remove from tin, let the cake set in fridge for a few hours.
10
Sprinkle with a mix of vanila sugar and cinammo .You can make this with pears too .

1440

kcal

Calories

119

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

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 400 grams ready made sweet short pastry, 8 small dessert apples, peeled and cored, 100 grams fresh blueberries, 200 ml whole milk (full fat milk), and more.

Yes, Sig's 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!

Sig's Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions