Pudding Cake with Graham Crust

Name: Pudding Cake with Graham Crust
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings, ⌀ 22 cm pan
Cuisine: Deutsche Küche
Ingredients: 150 g whole grain biscuits (e.g., Leibniz Whole Grain); 80 g margarine (liquid); 800 ml skimmed milk (0.1% fat); 104 g vanilla and caramel pudding powder (combined); 52 g chocolate pudding powder (or cocoa powder); 2 tbsp honey (liquid)

25 min

Knuspr-Küche

Ingredients

Price per portion:€ 1.18

Ingredients

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Wholemeal biscuits 150 g Vollkornkekse (z.B. Leibniz Vollkorn)

Margarine 80 g Margarine (flüssig)

Cow's Milk 800 ml Magermilch (0,1% Fett)

Vanilla pudding powder 104 g Vanille- und Karamellpuddingpulver (kombiniert)

Cocoa powder 52 g Schokoladenpuddingpulver (oder Kakaopulver)

Liquid honey 2 EL Honig (flüssig)

Preparation method

Preparing the Pan

First, prepare a round baking pan (⌀ 22 cm) and line it with parchment paper.

Preparing the Crust

Finely crush the whole grain biscuits in a blender. Add the melted margarine and 150 ml of the milk and blend until the ingredients are combined. Pour the mixture into the prepared pan and press it evenly onto the bottom with a glass or your hand.

Preparing the Filling

Pour 400 ml of the remaining milk into a large pot and bring to a boil over medium heat. Pour the remaining 250 ml of milk into a cup and stir until smooth with the vanilla, caramel, and chocolate pudding powder. Once the milk in the pot is warm, add the pudding mixture and 2 tablespoons of honey. Let it thicken for 1–2 minutes over medium heat, stirring constantly.