Pudding cake with peanuts

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Pudding cake with peanuts , very light and not too sweet dessert. Perfect for a Sunday meeting with friends or family.

A very simple cake with a crispy base and light pudding, sprinkled with peanuts and covered with chocolate sauce.



  • 400 grams of flour
  • 1/2 cup of sugar
  • 1 vanilla sugar
  • 1 and 1/2 teaspoons of baking soda
  • 200 grams of butter
  • 2 tablespoons of honey
  • 1 egg


  • 500 ml of milk
  • 1 pudding powder (40 g)
  • 4 tablespoons of sugar
  • 150 grams of soft butter


  • 140 grams of salted or roasted peanuts or walnuts, pecans
  • 50 grams of dark chocolate
  • 2 teaspoons of vegetable oil
Pudding cake

How to make it

  1. Grease a rectangular 20 x 30 cm baking tin with butter and line it with baking paper. Preheat the oven to 180 degrees Celsius.
  2. Pour the flour into a bowl, add sugar and vanilla extract, baking soda and diced cold butter. Knead the ingredients until a fine crumble (with your fingers, a mixer or chop with a knife).
  3. Add honey and egg then combine the ingredients into a smooth dough. Shape into a ball, divide into 3 equal parts. You can use the scale if it’s easier for you.
  4. Place the first part of the dough on the bottom of the tin, knead with your fingers to make an even cake and put into the oven. 
  5. Bake until golden brown for about 6 – 7 minutes. After baking, cool and gently remove the cake from the mold. Bake the other 2 dough pieces the same way.
  6. To make the pudding: pour out 1/2 cup of milk and mix it with the pudding powder. Boil the rest of the milk with sugar. When the milk is boiling, gradually pour in the milk mixture and stir vigorously with the whisk all the time until smooth and thick.
  7. Set aside from the heat, put it in a clean bowl, cover with a cling film.
  8. Beat the soft butter into a fluffy, light cream, then gradually add the cooled pudding by tablespoon, whisking the ingredients all the time until smooth and fluffy.
  9. Place the first dough in a baking tray lined with baking paper. Spread the 1/3 pudding mixture on it, then put the other top and repeat.
  10. On the last cream pudding layer sprinkle some chopped peanuts or walnuts or pecans, then pour the melted dessert chocolate with oil.
  11. Put in the fridge overnight.

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Pudding cake
5 3 votes
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