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Peanut Butter Pudding Cake

Ingredients
  Crunchy peanut butter 1⁄3 Cup (5.33 tbs)
  All purpose flour 1 1⁄3 Cup (21.33 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs), softened
  Orange 1 , peel grated finely
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Orange juice 1⁄4 Cup (4 tbs)
  Milk 3 Tablespoon
  Vegetable shortening 1 Teaspoon (For Greasing)
For vanilla sauce
  Butter/Margarine 2 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Milk 1 Cup (16 tbs)
  Vanilla extract To Taste
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Grease a 9-inch pie plate with the vegetable shortening.

MAKING
3) Sift the baking powder and flour together and keep aside.
4) Cream the butter, brown sugar, peanut butter and orange peel together. Individually beat in the eggs.
5) Stir in the sifted flour mixture and orange juice alternately. Then stir in the milk and pour into the prepared pie plate and level the surface.
6) Bake in the preheated oven for 45 minutes, or until just firm in the center.

FINALIZING
7) In a heavy-based saucepan mix the butter, cornstarch and sugar.
8) Stir in the milk gradually, then beat continuously and bring to a slow boil and simmer for 2-3 minutes.
9) Lastly stir in the vanilla extract to taste.

SERVING
10) Serve immediately with the hot pudding cake on a nice plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Butter
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
8

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