Pudding Cake And Lemon Sauce
A moist, flavorful pudding cake with fruity and nutty notes, complemented by a tangy lemon sauce, ideal for a comforting dessert or special occasion.
Ingredients
Instructions
- Whiz together nut milk, vanilla, and dates until smooth.
- Combine the blended mixture with bread crumbs, pineapple and juice, finely grated carrots, chopped walnuts, and raisins.
- Spoon the mixture lightly into a greased 9 x 9-inch baking pan.
- Bake at 300°F (150°C) for 60 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using almond or cashew milk instead of nut milk. If you don't have dates, you can substitute with maple syrup or agave nectar for sweetness. Ensure the bread crumbs are soft to achieve a moist texture. For added zest, include some lemon zest in the batter. This pudding cake pairs beautifully with Angel Food Cheesecake for a delightful dessert spread.
Serving Suggestions
Serve this pudding cake warm, drizzled with fresh lemon juice for a tangy contrast. It can be enjoyed on its own or with a scoop of vanilla ice cream for extra indulgence. For a festive touch, pair it with Merry Sugar Cookies or Noel Fruit Bars for a delightful dessert platter.
Storage & Reheating
Store leftover pudding cake in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30 seconds or until heated through. Alternatively, you can reheat in the oven at 250°F (120°C) for about 10-15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pudding Cake And Lemon Sauce contains roughly 410 calories, with 4g protein, 89g carbohydrates, and 1g fat. It is a good source of dietary fiber (19% of the Daily Value), potassium (14% of the Daily Value), and iron (10% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple; just chop it finely and add some juice to match the consistency of the canned crushed pineapple. This will enhance the flavor and freshness of the pudding cake.
Is there a gluten-free option for this recipe?
To make this pudding cake gluten-free, substitute regular bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Ensure that all other ingredients are certified gluten-free to maintain the recipe's integrity.
How do I know when the pudding cake is done baking?
The pudding cake is done when it has set in the center and is golden brown on top. You can test for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).