Nutty Caramel Pudding

    55 mins

    The pudding is a rich combination of nuts, cherry and caramel. It’s one of those deserts that you can keep eating without getting tired of it. As this pudding is steamed on a stove top, even people who are intimidated by "ovens" can give it a shot.

    1 person made this

    Serves: 3 

    • 3 Sponge Cup Cakes
    • ¾ Cup Granulated Sugar
    • ¼ Lt Milk
    • 1 Tsp Ghee
    • 3 Eggs
    • 20 Gms Golden raisins (kismis)
    • 40 Gms Cashew-nut
    • 30 Gms Sweet Red Cherry
    • 1 Tsp Vanilla Essence
    • a pinch of Salt
    • 3 Tbsp Caster Sugar
    • Water - As required

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Grease the pudding pan with ghee. Use more ghee if required, but do not add too much of it.
    2. Cut the raisins, cashew-nuts and cherry into small pieces. The smaller the better.
    3. In a large bowl, mix together the milk and sugar until the sugar is almost dissolved.
    4. Powder the cupcakes using your hands and add it to the milk-sugar mixture. Add the cut nuts and fruits. Mix well.
    5. In another bowl, beat the eggs well. Keep aside.
    6. Prepare the caramel (method below) and pour it into the greased pan.
    7. Add the beaten eggs to the milk mixture. Add the vanilla essence and a pinch of salt. Mix well. There is about 600 ml of batter. Choose an appropriate pan.
    8. Pour the batter very carefully onto the caramel in the greased pan. Fill only about ¾th of the pan. Don’t worry if the caramel mixes slightly with the pudding. It will set properly on cooking.
    9. Pour enough water into a steamer or “Appachemmbu”. Steam the pudding on high flame for 5 minutes and then reduce the flame to medium-low fire. Cooking time depends on the vessel and the dimensions of the pan, so start checking after 15-20 minutes. Pudding will be done when the batter is not runny and a fork or a tester comes out clean. But don’t leave it for too long as then the pudding will harden.
    10. Once done, take off the flame and let it rest for 2-3 minutes before inverting it onto a serving plate.
    11. For the Caramel:

    12. Heat the castor sugar in a small bowl on low fire, stirring continuously as the sugar might burn otherwise. Once the sugar has melted completely and reached a dark honey colour, add the water and mix well immediately. Please be prepared for some splatter and platter while adding water. Let it simmer for some time. Add more water if required. When the caramel has reached the desired consistency, take off fire and pour it right away into the greased pan.


    Refer the site for notes and tips. Recipe Link -

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