Magic Pudding Cake Recipe
Ingredients:
1 cup (200 g) sugar
1 can (14 oz / 395 g) sweetened condensed milk
2 cups (480 ml) milk
3 eggs
2 tablespoons butter (melted)
1 cup (125 g) all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
For the Caramel:
1 cup (200 g) sugar
½ cup (120 ml) water
Instructions:
1. Make the Caramel:
1. In a saucepan, heat the sugar and water over medium heat.
2. Stir until it turns into a golden caramel.
3. Quickly pour the caramel into a round baking dish, swirling to coat the bottom.
4. Let it cool and harden.
2. Prepare the Batter:
1. In a blender, combine: sweetened condensed milk, milk, eggs, melted butter, flour, baking powder, and vanilla extract.
2. Blend until smooth and creamy.
3. Bake:
1. Pour the mixture over the hardened caramel in the baking dish.
2. Place the dish in a larger pan filled halfway with hot water (water bath).
3. Bake in a preheated oven at 180°C (350°F) for about 1 hour or until a toothpick inserted in the center comes out clean.
4. Cool and Serve:
1. Let it cool completely, then refrigerate for 2–3 hours.
2. Run a knife around the edge and invert onto a serving plate.
3. The caramel will flow over the cake beautifully.
Result:
A smooth, creamy dessert with a caramel top and a soft cake-like base — both flan and cake in one.
