It’s called chocolate puddle pudding for a reason. The chocolate sauce gets poured on top of the batter before it’s baked, and once it’s done you cut into the cake and the sauce magically sits at the bottom in a puddle.

The sponge cake is chocolate, but if you’re thinking it sounds too chocolatey for you, simply leave out the cocoa powder from the cake batter mixture and you’ll still have a delicious chocolate pudding.

Ingredients:

For the sponge cake batter:

• 2 medium eggs
• 3 ounces self-raising flour
• 4 ounces margarine
• 4 ounces caster sugar
• 1 ounce cocoa powder
• 1 teaspoon vanilla extract

For the chocolate sauce topping:

• 4 ounces soft brown sugar
• 2 ounces cocoa powder
• 10 fluid ounces (or half a pint) of boiling water

Instructions:

1. Mix all the cake batter ingredients together in a large bowl, and pour into an oven-proof dish. You can use whatever shape dish you desire.
2. Add the brown sugar and cocoa to a small jug and slowly add in the boiling water to make a paste, stirring it until the mixture is fully dissolved. 
3. Pour the topping mixture onto the cake batter. Make sure the whole cake looks covered.
4. Bake at 385°F for 30 minutes, or until the liquid looks absorbed. 
5. Dish up your pudding into a bowl. There should be enough runny sauce mixture still at the bottom to keep the pudding deliciously moist.
6. Enjoy!

The post The Most Rich and Tasty Chocolate Puddle Pudding You’ll Ever Try appeared first on LUX & LUSH.

Ingredients:

• ¾ cup full-fat plain Greek yogurt
• ¾ cup sweetened condensed milk
• 4 large eggs, straight from the fridge and separated
• 2 tablespoons lemon juice 
• 1 tablespoon lemon zest

Instructions:

1. Preheat the oven to 325°F and grease the inside of a 7-inch round cake pan with cooking oil spray. Line the bottom with parchment paper. Do not line the sides, but make sure they are greased. 
2. Add the yogurt, condensed milk, and egg yolks to a large mixing bowl. Whisk until the ingredients are fully incorporated and you have a smooth batter.
3. Whisk in the lemon juice and zest.
4. Add the egg whites to a large mixing bowl and beat at the highest speed until stiff peaks form. Add a third of the egg white mixture to the egg yolk batter, folding it in gently with a spatula until no egg white lumps remain. Repeat with the two remaining thirds.
5. Pour the batter into the prepared baking pan and then place your cake pan into a slightly larger baking pan. Pour enough cold tap water into the outer pan so that the water level reaches 1/3-inch and no more. If your water level is too high, the bottom of your cake will cook too much, causing a dense bottom layer.
6. Place the cake and the water bath into the oven. Bake for 45 minutes, or until the top of the cake is browned and looks done. Turn off the oven but do not open the oven door. Allow the cake to sit in the oven for 1 hour. The cake will shrink down, but it shouldn’t completely collapse. 
7. After 1 hour, remove the cake from the oven and allow to cool to room temperature. Place the cake in the fridge, uncovered, for several more hours or overnight. This helps the cake develop a better flavor and removes some of the excess moisture.

The post This Lemon Yogurt Cake is as Easy as it Comes appeared first on LUX & LUSH.

It’s called chocolate puddle pudding for a reason. The chocolate sauce gets poured on top of the batter before it’s baked, and once it’s done you cut into the cake and the sauce magically sits at the bottom in a puddle.

The sponge cake is chocolate, but if you’re thinking it sounds too chocolatey for you, simply leave out the cocoa powder from the cake batter mixture and you’ll still have a delicious chocolate pudding.

Ingredients:

For the sponge cake batter:

• 2 medium eggs
• 3 ounces self-raising flour
• 4 ounces margarine
• 4 ounces caster sugar
• 1 ounce cocoa powder
• 1 teaspoon vanilla extract

For the chocolate sauce topping:

• 4 ounces soft brown sugar
• 2 ounces cocoa powder
• 10 fluid ounces (or half a pint) of boiling water

Instructions:

1. Mix all the cake batter ingredients together in a large bowl, and pour into an oven-proof dish. You can use whatever shape dish you desire.
2. Add the brown sugar and cocoa to a small jug and slowly add in the boiling water to make a paste, stirring it until the mixture is fully dissolved. 
3. Pour the topping mixture onto the cake batter. Make sure the whole cake looks covered.
4. Bake at 385°F for 30 minutes, or until the liquid looks absorbed. 
5. Dish up your pudding into a bowl. There should be enough runny sauce mixture still at the bottom to keep the pudding deliciously moist.
6. Enjoy!

The post The Most Rich and Tasty Chocolate Puddle Pudding You’ll Ever Try appeared first on LUX & LUSH.

Ingredients:

• ¾ cup full-fat plain Greek yogurt
• ¾ cup sweetened condensed milk
• 4 large eggs, straight from the fridge and separated
• 2 tablespoons lemon juice 
• 1 tablespoon lemon zest

Instructions:

1. Preheat the oven to 325°F and grease the inside of a 7-inch round cake pan with cooking oil spray. Line the bottom with parchment paper. Do not line the sides, but make sure they are greased. 
2. Add the yogurt, condensed milk, and egg yolks to a large mixing bowl. Whisk until the ingredients are fully incorporated and you have a smooth batter.
3. Whisk in the lemon juice and zest.
4. Add the egg whites to a large mixing bowl and beat at the highest speed until stiff peaks form. Add a third of the egg white mixture to the egg yolk batter, folding it in gently with a spatula until no egg white lumps remain. Repeat with the two remaining thirds.
5. Pour the batter into the prepared baking pan and then place your cake pan into a slightly larger baking pan. Pour enough cold tap water into the outer pan so that the water level reaches 1/3-inch and no more. If your water level is too high, the bottom of your cake will cook too much, causing a dense bottom layer.
6. Place the cake and the water bath into the oven. Bake for 45 minutes, or until the top of the cake is browned and looks done. Turn off the oven but do not open the oven door. Allow the cake to sit in the oven for 1 hour. The cake will shrink down, but it shouldn’t completely collapse. 
7. After 1 hour, remove the cake from the oven and allow to cool to room temperature. Place the cake in the fridge, uncovered, for several more hours or overnight. This helps the cake develop a better flavor and removes some of the excess moisture.

The post This Lemon Yogurt Cake is as Easy as it Comes appeared first on LUX & LUSH.