Cake Pudding

Easiest way to satisfy the sweet tooth is here. A few simple steps and the Cake Pudding is ready to bring a wide smile on everyone’s face!

  •   15 mins Prep Time
  •   45 mins Cooking Time
  •   2 Servings


For the Pudding:

  • 6 slices of the English Tea Cake
  • Ghee or unsalted butter
  • Sliced Pistachio
  • Sliced Almonds

For Sugar Syrup:

  • 1 & 1/2 cup Sugar
  • 2 Cup water or as required.
  • 1/4 Teaspoon of crushed or powdered cardamom.
  • Saffron strands

For Rabdi (Sweet Reduced or Condensed Milk)

  • Condensed Milk (If unsweetened, add sugar)
  • 1/2 Cup milk
  • A pinch of Nutmeg powder
  • 1/4 Teaspoon of powdered cardamom


  • Cut the slices of the English Tea Cake diagonally just to give it a fancy shape.
  • Chop the pistachio and almonds into sleek shapes.

To make the Rabdi:

  • Take 3/4th of condensed milk and 1 part of milk in a deep frying pan.
  • Add the nutmeg and cardamom powder in the pan.
  • Now mix well and bring it to boil. Stir continuously.
  • Cook until desired consistency is achieved.

Prepare the Cake Slices:

  • Heat a flat pan.
  • Melt little butter on the pan.
  • Place the slices of the English Tea Cake and flip sides quickly 2-3 times over butter so that the cake absorbs it.
  • Fry the pieces on medium flame until golden brown.

Now, the Sugar Syrup:

  • Mix water and sugar in a deep pan.
  • Put it on high flame and bring to boil.
  • Add lots of saffron strands and cardamom powder, and keep boiling.
  • To check if the syrup is ready, pour a drop of syrup on a dish and press it with a finger to see if it has achieved a sticky texture. If yes, then your sugar syrup is ready.

It’s time to serve:

  • Place fried pieces of cake in the hot sugar syrup, and turn sides a couple of times so that bread is completely covered in syrup. Leave it for 5-10 minutes.
  • Remove the bread pieces from sugar syrup and place them on a plate.
  • Pour the previously prepared Rabdi over the bread.
  • Now garnish with the chopped pistachio and almonds.

This can be served hot if preferred. Otherwise, keep the garnished plate in the freezer for a few hours to serve cold.