Imagine the perfect combination of a fluffy, delicate sponge and a rich layer of silky caramel cream that smells like the finest patisserie. If you’re looking for a dessert to absolutely wow your family and guests this weekend, this caramel pudding slice is a true winner. It brilliantly combines the simplicity of one-bowl baking with a luxurious result.
The honest pudding-butter cream ensures that every single bite is incredibly moist and literally melts on your tongue. Preparation takes minimal time, so you’ll have plenty of moments left to enjoy your afternoon coffee. Let’s take a look at this easy recipe!
What Will You Need?
For the fluffy sponge (measuring cup = 250 ml mug):
- 1 mug granulated sugar.
- 3 eggs.
- 1 mug vegetable oil.
- 1 mug milk.
- 1 mug semi-coarse flour.
- 1 mug plain flour.
- 1 packet vanilla sugar.
- 1 packet baking powder.
For the silky caramel cream:
- 1 litre milk.
- 3 packets caramel pudding powder.
- 4–6 tablespoons sugar (to taste).
- 250 g softened butter.
For the glaze and decoration:
- Caramel glaze (store-bought or homemade).
- Grated hazelnut chocolate (for extra flavour).
Step-by-Step Preparation
1. Baking the Sponge
Preheat your oven to 170°C. In one bowl, mix both flours with the baking powder and vanilla sugar. In another bowl, beat the whole eggs with the sugar until you get a light, thick foam. Gradually add the oil and milk to the foam, then gently fold in the dry mixture in parts. Spread the batter onto a baking tray lined with parchment paper and bake for 20–25 minutes. Let it cool completely.
2. Preparing the Caramel Cream
From one litre of milk, sugar, and three packets of caramel pudding powder, cook a thick cream. To prevent a skin from forming, cover the hot pudding with cling film (directly on the surface) and let it cool to room temperature. Whip the softened butter until fluffy, then gradually beat in the cooled pudding by spoonfuls until you get a smooth cream.
3. Assembling the Dessert
Evenly spread the cooled sponge with the caramel cream and smooth it out. Spread the caramel glaze over the cream (if it’s thick, briefly warm it up). Finally, generously sprinkle the entire dessert with grated hazelnut chocolate.
4. Chilling and Serving
Place the dessert in the fridge for at least 3 hours, ideally overnight. The flavours will blend beautifully and the sponge will become deliciously moist from the cream. Cut into neat squares or rectangles.
Practical Tips for the Best Result
- Ingredient temperature: When making the cream, make sure both the butter and the cooked pudding are at the same (room) temperature. This will prevent the cream from curdling.
- Caramel glaze: If you don’t have ready-made glaze, you can quickly make your own from melted caramels and a little cream.
- Enhancement: For even more intense flavour, lightly drizzle the sponge with rum or strong coffee before spreading the cream.
Frequently Asked Questions (FAQ)
Can I use vanilla pudding instead of caramel?
Yes, the dessert will taste great even with vanilla pudding. In that case, we recommend using dark chocolate for sprinkling to keep the colour contrast.
How long will the dessert keep?
It will stay fresh and delicious in the fridge for 3 to 4 days. Thanks to the oil-based sponge, it doesn’t harden and remains soft.
Enjoy!
