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Custard self-saucing cake bombe
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Prep Time:
260 minutes
Cook Time:
60 minutes
Total Time:
320 minutes
Indulgent winter chocolate pudding with gooey custard center and fresh berries.
Ingredients:
  • 120.00 gm Double Thick French Vanilla Custard
  • 200g butter, softened
  • 161.25 gm caster sugar
  • 1 tsp vanilla bean paste
  • 225.00 gm self-raising flour
  • 82.50 ml plain flour
  • 42.90 gm cocoa powder, sifted
  • 126.25 gm Farmhouse Gold Full Cream
  • Extra Double Thick French Vanilla Custard, to serve
  • Raspberries, to serve
Instructions:
  • Spoon custard into a 1/2-cup plastic dariole mould. Freeze for 4 hours or until firm.
  • Preheat your oven to 180C/160C fan-forced and generously grease an 8-cup metal pudding basin, then line the base with baking paper.
  • With an electric mixer, whip together butter, sugar, and vanilla for 5 minutes until creamy. Add eggs one at a time, mixing until just combined. Then, mix in flours, cocoa, and milk in 2 parts until just combined. Transfer 3/4 of the batter into the prepared baking dish.
  • Take the custard out of the mould. Insert the custard into the center of the batter with the narrow-end down, ensuring it doesn't go all the way to the bottom of the basin. Spread the remaining batter on top to cover the custard completely. Bake for 1 hour until the top of the cake is firm to the touch, with the custard slightly wobbly. Let the cake sit in the pan for 15 minutes, then carefully flip it onto a serving plate with sides. Serve right away with extra custard and raspberries.

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