Cake pudding
I’m sure we all have those days when we’re not given anything, and the only thing that could improve our mood is something sweet. One of my favorite solutions back then was pudding. It’s easy to prepare and I always have it at home, and with just a little effort the end result can look really great! Here’s my suggestion on how to prepare it, and the version in the glass is great too!
Preparation steps
- First prepare the biscuit. Preheat oven to 200 degrees. Mix the muffin mixture with the egg, oil and water and mix everything well for about 2 minutes until you get a smooth mixture. Arrange the muffin mixture in selected molds pre-lined with baking paper. I used 6 10cm diameter cake molds. Bake the biscuits for 20 minutes at 200 degrees. When done, leave the molds and biscuits to cool to room temperature, then separate the biscuits from the edges of the molds and transfer them to the refrigerator while you prepare the first pudding.
- Prepare the pudding according to the instructions on the package with the ingredients given in the recipe. Use a third of the amount for decoration. I used Silikomart's tourbillon mold for it, in which I put the still hot pudding and then transferred the mold to the freezer to freeze the pudding so that it could be taken out of the mold without any problems. Spread the rest of the still hot pudding evenly on the molds and transfer them to the refrigerator to cool.
- Prepare the second coconut and chocolate pudding, the third coconut pudding, in the same way as the chocolate, but this time use the entire amount for the molds. Before preparing one pudding, wait for the other previously placed one to cool for at least half an hour to harden. When everything has cooled for about 2 hours, decorate them as desired.