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Pudding cake from Katerini Greece

In a festive variation


  1. Boil all the ingredients for the syrup for 4 to 5 minutes and as soon as you remove it from the heat add the rose water. Let it cool down completely.

  2. Preheat the oven at 180 degrees without the fan.

  3. Beat the eggs with the sugar with the mixer until they turn white

  4. In a bowl mix all the remaining ingredients for the sponge cake and gradually add them to the eggs.

  5. Place the dough in a mold and bake for 30 minutes

  6. Whip the cream until it thickens and place it in the fridge

  7. Take the sponge cake out of the oven and add the syrup immediately.

  8. Pour 300ml of milk into a bowl and add the starch and a tablespoon of flour and mix.

  9.  Add the sugar and milk in a saucepan and as soon as it starts to boil, add the milk with the starch and stir until the cream starts to bubble.

  10. Remove from the heat and add the vanilla

  11. Coarsely chop the nuts

  12. Mix the cream with the cream from the refrigerator.

  13. Pour the cream over the cold sponge cake and sprinkle with the nuts


For the cream

1 liter whole milk

100g of sugar

65g corn flower

200g cream

1 tbsp vanilla extract

10g of flour

For the syrup

400g water

300g of sugar

peel of ½ lemon

For the sponge cake

6 eggs

120g of sugar

150g of flour

1 tbsp baking powder (6g)

1 vanilla of your choice

15-30g of cocoa

1 tbsp cinnamon (4c)

¼ tsp cloves

For the sprinkling

200-250g roasted nuts

1 tbsp. cinnamon

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