Custard Self Saucing Cake Bombe

This self-saucing pudding is the perfect winter dessert. A chocolate pud loaded with a warm custard centre and topped with fresh berries.

The ingredient of Custard Self Saucing Cake Bombe

• 1 2 cup pauls double thick french vanilla custard
• 200g butter softened
• 3 4 cup caster sugar
• 1 teaspoon vanilla bean paste
• 2 eggs
• 1 1 2 cups self raising flour
• 1 3 cup plain flour
• 1 3 cup cocoa powder sifted
• 1 2 cup pauls farmhouse gold full cream
• extra pauls double thick french vanilla custard to serve
• raspberries to serve

The Instruction of custard self saucing cake bombe

• place custard in a 1 2 cup capacity plastic dariole mould freeze for at least 4 hours or until firm
• preheat oven to 180c 160c fan forced grease an 8 cup capacity metal pudding basin line base with baking paper
• using an electric mixer beat butter sugar and vanilla for 5 minutes or until light and fluffy add eggs 1 at a time beating until just combined after each addition add flours cocoa and milk in 2 batches beating until just combined spoon 3 4 batter into prepared basin
• remove custard from mould push custard narrow end down into centre of batter being careful not to push right to the bottom of basin top with remaining batter spreading to cover custard bake for 1 hour or until top of cake is firm to touch custard will wobble slightly stand cake in pan for 15 minutes carefully turn onto a serving plate with sides serve immediately with extra custard and raspberries

Nutritions of Custard Self Saucing Cake Bombe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a