• Embark on a nostalgic journey with our “Pudding alla Mamma,” a heartwarming dessert that encapsulates the essence of homemade comfort. Crafted with care and tradition, “Pudding alla Mamma” is a velvety delight, featuring layers of smooth and delicate sponge cake – and the best part is you can add any fruit to this versatile cake!

    Pudding alla mamma

    Serves: 8
    Cooking Time: 1 hr


    • 180g (1½ cups) cake flour
    • 2,5ml (½ tsp) salt
    • 15ml (1 tbsp) baking powder
    • 60ml (¼ cup) butter
    • 60g sugar
    • 2 large eggs
    • 125ml (½ cup) milk
    • 1 pineapple, peeled, cored and cubed
    • 4 pineapple slices, to serve
    • fresh cream, whipped, or mascarpone, to serve
    • Syrup

    • 110g butter
    • 200g (1 cup) sugar
    • 250ml (1 cup) milk



    Preheat the oven to 180°C. Lightly grease a 20cm square cake tin.


    Sift the flour, salt and baking powder three times.


    In a mixer, cream the butter and sugar until light and fluffy, then add one egg at a time, mixing well after each addition. Continue to mix on a low speed and alternate adding small amounts of the flour and the milk. Once mixed, spoon into the baking tin and push the pineapple cubes into the batter. Bake for about 45 minutes.


    To make the syrup, place all the ingredients in a pan and simmer for 20 minutes.


    Once the cake is cooked, prick holes all over and slowly pour the hot syrup over it so that it soaks up the syrup evenly. Serve with sliced pineapple, cream or mascarpone.


    To drink: Chai tea without sugar or milk has subtle spicy tastes that make it an ideal dessert partner.

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