A simple preparation, the golden pudding is today’s sweet recipe—a soft and fluffy sponge cake ideal for serving at tea time or as a base for other types of desserts filled with cream, chocolate mousse, or vanilla mousse, and topped with various pastry coatings. Any type of filling pairs well...
Ingredients
butter3/4cup
sugar1 1/4cups
egg yolks egg yolks8
milk3/4cup
flour2 1/2cups
baking powder3tsp
salt1/4tsp
vanilla extract1tsp
Nutrition (per serving)
Calories
346.8kcal (17.34%)
Protein
4.4g (8.88%)
Carbs
40.7g (14.8%)
Sugars
23.2g (46.38%)
Healthy Fat
6.1g
Unhealthy Fat
12.1g
% Daily Value based on a 2000 calorie diet
How to make Golden Pudding
- Step 1
Place the butter and sugar in a bowl and beat until you achieve a creamy texture.
- Step 2
Add the egg yolks one at a time, mixing well after each addition.
- Step 3
Sift the flour and add it to the mixture alternately with the milk, stirring until you form a homogeneous batter. Add the baking powder and gently fold it in with smooth, enveloping movements.
- Step 4
Pour the batter into a circular mold with a central tube, 22 cm (8.6 inches) in diameter, previously greased and floured.
- Step 5
Bake the pudding in a preheated oven at 180°C (350°F) for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6
Remove the pudding from the oven and let it cool before unmolding.
Nutrition (per serving)
Nutrition (per serving)
Calories
346.8kcal (17.34%)
Protein
4.4g (8.88%)
Carbs
40.7g (14.8%)
Sugars
23.2g (46.38%)
Healthy Fat
6.1g
Unhealthy Fat
12.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is at room temperature for easier creaming with sugar.
Sift the flour to avoid lumps and ensure a smooth batter.
Do not overmix the batter after adding the baking powder to maintain the pudding's fluffiness.
Grease and flour the mold thoroughly to prevent sticking.
Let the pudding cool completely before unmolding to avoid breaking it.
FAQS
Can I use whole eggs instead of just egg yolks?
This recipe specifically calls for egg yolks to achieve a rich and fluffy texture. Using whole eggs may alter the consistency.
What type of mold should I use?
A circular mold with a central tube, 22 cm (8.6 inches) in diameter, is recommended for even baking.
Can I substitute vanilla extract with another flavoring?
Yes, you can use almond extract, lemon zest, or other flavorings, but it may change the overall taste of the pudding.
How do I know when the pudding is done baking?
Insert a toothpick into the center; if it comes out clean, the pudding is ready.
Can I freeze the golden pudding?
Yes, you can freeze it. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.
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