Cake Pudding

(Cake Pudding with Instant Coffee and Walnuts)

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Serves 4

The Cake

2 store-bought or home-made plain pound cakes (or any other sponge or vanilla flavored cake).

If you are in the mood of baking , make your favorite vanilla/sponge/pound cake  or even a box of your favorite plain cake mix. Allow cake to cool for 15 minutes before proceeding.

Pudding Filling

3 cups cold milk (your choice of whole/reduced/low fat/fat free)

6 tbsp instant coffee powder, like Nescafe

½ cup dark rum (Bacardi/ Old Monk)

1-1½ cup walnuts, coarsely chopped

Whipped Cream

1 cup heavy/light whipping cream

1 tbsp sugar

1 tsp vanilla extract

Garnish

3.5 oz (100 g) dark chocolate like Ghirardelli Espresso Escape

 

Break the cakes into small pieces/crumbs by hand into a large bowl.

Add a little water to the instant coffee and mix it to form a thick paste. Add the paste to the cold milk along with the splash of dark rum and mix well making sure there are no coffee lumps in the milk. Pour the mixture over the cake crumbs into the large bowl. Add chopped walnuts and mix gently so that the cake is evenly moistened with the coffee-milk mixture and the walnuts are evenly spread throughout the mixture.

Lay the moist coffee-cake mixture into a deep glass dish or triffle glass bowl.

In another bowl, beat the cream with a hand mixer or electric whisk. When it starts to thicken, add the vanilla extract and sugar and continue to beat until firm, about 5 mins on high speed setting. Spread the whipped cream on top of the cake.

With a vegetable peeler, peel the chocolate bar to create chocolate shavings. Decorate the pudding with a generous layer of chocolate shavings on top.

Refrigerate for at least 1 hour before serving.

 

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