Oh, you HAVE to try this shortcrust cake with vanilla pudding and plums. Seriously, it’s one of those recipes that just screams comfort and pure joy. I’ve been making variations of this for years, and this particular combination – that crumbly, buttery shortcrust, the dreamy, smooth vanilla pudding, and those perfectly sweet-tart plums – it’s just divine. It’s the kind of cake that makes a regular Tuesday feel like a celebration, or elevates your Sunday dessert table to something truly special. Get ready for some serious compliments!
Why You’ll Love This Shortcrust Cake with Vanilla Pudding and Plums
This cake is an absolute winner for so many reasons:
- It’s surprisingly easy to whip up, even if you’re not a seasoned baker!
- The combination of buttery shortcrust, silky vanilla pudding, and juicy plums is just heavenly.
- It’s perfect for everything from a casual afternoon tea to a more festive gathering.
Trust me, one bite and you’ll be hooked!
A Perfect Blend of Textures and Flavors
Imagine biting through that tender, crumbly shortcrust, then hitting the luscious, creamy vanilla pudding, all topped with sweet, slightly tart plums. It’s a symphony of textures and flavors that just works so beautifully together!
Gather Your Ingredients for Shortcrust Cake with Vanilla Pudding and Plums
Alright, let’s get our mise en place ready for this gorgeous shortcrust cake with vanilla pudding and plums! Using good quality ingredients really makes a difference here, especially for that buttery shortcrust and creamy pudding. Don’t skimp on the butter or vanilla – they’re key!
For the Shortcrust Pastry
Here’s what you’ll need for that lovely base:
- 150g all-purpose flour
- 75g unsalted butter, nice and cold, then cut into cubes
- 50g granulated sugar
- 1 egg yolk
- 1 tablespoon cold water
For the Creamy Vanilla Pudding
This is where the magic happens for the filling:
- 500ml milk
- 100g granulated sugar
- 40g cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract (use the good stuff if you can!)
For the Sweet Plum Topping
And for that burst of fruity goodness:
- 500g fresh plums, make sure they’re pitted and halved
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Step-by-Step Guide to Making Shortcrust Cake with Vanilla Pudding and Plums
Alright, let’s get this beautiful cake into the oven! It’s actually a pretty straightforward process, and before you know it, you’ll have this amazing shortcrust cake with vanilla pudding and plums ready to impress.
Preparing the Shortcrust Base
First things first, get that oven preheating to 180°C (350°F). While it’s warming up, let’s make the pastry. Grab a bowl and toss in your flour, sugar, and those cold, cubed butter pieces. Now, get your fingertips in there and rub the butter into the flour. You want it to look like coarse breadcrumbs – no big lumps of butter allowed! This is key for a flaky crust. Next, add the egg yolk and the tablespoon of cold water. Mix it all together gently until it just comes together into a dough. Don’t go crazy kneading it, or you’ll end up with a tough base. Press this dough evenly into the bottom of your 23cm (9-inch) tart tin. A fork is your best friend here; just prick the base all over. This stops it from puffing up too much. Pop it into the preheated oven for about 15-20 minutes, just until it’s lightly golden. Take it out and let it cool completely while we make the filling.
Cooking the Vanilla Pudding Filling
Now for the creamy part! In a saucepan, whisk together the milk, sugar, and cornstarch. Make sure there are no cornstarch lumps hiding in there – give it a good whisk! Then, whisk in the egg yolks and that lovely vanilla extract. Put the saucepan over medium heat. This is super important: stir constantly! Seriously, don’t walk away. You need to keep stirring until the pudding thickens up beautifully. You’re looking for a nice, smooth, custard-like consistency. Just don’t let it boil, okay? Once it’s thick, pour this gorgeous vanilla pudding right into your cooled shortcrust base. Spread it out evenly. It’s going to smell amazing already!
Assembling and Baking Your Shortcrust Cake with Vanilla Pudding and Plums
Almost there! Now, take your prepared plum halves and arrange them nicely on top of the vanilla pudding. You can get creative with the pattern if you like! Sprinkle those plums with the extra 2 tablespoons of sugar and the tablespoon of lemon juice. This little bit of sugar and lemon really brings out the plum’s natural sweetness and adds a lovely tartness. Pop the whole thing back into the oven for another 25-30 minutes. You’ll know it’s ready when the plums are tender and have a slightly caramelized, bubbly look. Once it’s out of the oven, let the cake cool completely before you even think about slicing into it. This allows everything to set up perfectly.
Tips for the Best Shortcrust Cake with Vanilla Pudding and Plums
Okay, so you want that *perfect* slice every time? A few little tricks make all the difference for this shortcrust cake with vanilla pudding and plums. My grandma always said the secret is patience and paying attention to the little things!
Ensuring a Flaky Shortcrust
The absolute key here is keeping everything COLD for the pastry. Make sure your butter is straight from the fridge, cubed up small. Don’t overwork the dough when you add the water and egg yolk – just mix until it *barely* comes together. Overmixing develops the gluten too much, and you’ll lose that lovely tenderness and flakiness. Press it into the tin gently, don’t force it!
Achieving a Silky Smooth Pudding
For that dreamy pudding, the biggest tip is constant stirring, especially when you add the cornstarch and egg yolks. Use a whisk and keep it moving along the bottom and sides of the pan. This stops the cornstarch from clumping up and ensures you get a super smooth, luscious filling without any lumps. And remember, don’t let it boil – just a gentle simmer until it thickens is all you need!
Frequently Asked Questions about Shortcrust Cake with Vanilla Pudding and Plums
Got questions about this delightful shortcrust cake with vanilla pudding and plums? I’ve got answers!
Can I make the shortcrust cake ahead of time?
You absolutely can! The shortcrust base can be made a day in advance and kept wrapped tightly in the fridge. You can also make the vanilla pudding a day ahead and store it in an airtight container in the fridge. Just give it a good stir before pouring it into the baked crust. Assemble and bake the final cake the day you plan to serve it for the best texture, especially with the plums.
What if I don’t have plums?
No plums? No problem! This cake is wonderfully versatile. You can easily swap the plums for other stone fruits like fresh apricots, peaches, or nectarines. Cherries also work beautifully! Just make sure to pit them and halve them as you would the plums. You might need to adjust the sugar and lemon juice slightly depending on the sweetness of your chosen fruit, but it will still be delicious!
Serving and Storing Your Shortcrust Cake with Vanilla Pudding and Plums
This beautiful shortcrust cake with vanilla pudding and plums is pretty perfect on its own, but a dollop of whipped cream or a scoop of vanilla ice cream takes it to another level! It’s lovely served slightly warm or at room temperature.
Serving Suggestions
For a real treat, a light dusting of powdered sugar over the top just before serving looks gorgeous. A little swirl of crème fraîche or a dollop of lightly sweetened whipped cream on the side is always a winner. It’s also fantastic with a good quality vanilla bean ice cream!
Storage and Reheating
Once cooled, you can cover any leftover cake tightly with plastic wrap or pop it into an airtight container. It should keep well in the refrigerator for about 2-3 days. If you prefer it warm, you can gently reheat individual slices in a low oven (around 150°C/300°F) for about 5-10 minutes until just warmed through. Be careful not to overheat the pudding!
Estimated Nutritional Information for Shortcrust Cake with Vanilla Pudding and Plums
Just a little heads-up, the nutritional info for homemade goodies can be a bit of a moving target! It really depends on the exact brands of ingredients you use, like the butter or flour, and even how ripe your plums are. So, the numbers you see are just estimates to give you a general idea. Enjoy every delicious bite!
Print
Divine Shortcrust Cake with Vanilla Pudding!
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful shortcrust cake featuring a creamy vanilla pudding filling and sweet plums. This cake is perfect for any occasion.
Ingredients
- 150g all-purpose flour
- 75g unsalted butter, cold and cubed
- 50g granulated sugar
- 1 egg yolk
- 1 tablespoon cold water
- For the Vanilla Pudding:
- 500ml milk
- 100g granulated sugar
- 40g cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- For the Plums:
- 500g fresh plums, pitted and halved
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 180°C (350°F).
- For the shortcrust pastry, combine flour, sugar, and cold butter in a bowl. Rub the butter into the flour until it resembles breadcrumbs.
- Add the egg yolk and cold water. Mix until a dough forms. Do not overmix.
- Press the dough evenly into the base of a 23cm (9-inch) tart tin. Prick the base with a fork.
- Bake the shortcrust for 15-20 minutes until lightly golden. Let it cool.
- For the vanilla pudding, whisk together milk, sugar, and cornstarch in a saucepan.
- Whisk in the egg yolks and vanilla extract.
- Cook over medium heat, stirring constantly, until the pudding thickens. Do not boil.
- Pour the vanilla pudding into the cooled shortcrust base.
- Arrange the plum halves on top of the pudding. Sprinkle with sugar and lemon juice.
- Bake for another 25-30 minutes, or until the plums are tender and slightly caramelized.
- Let the cake cool completely before serving.
Notes
- Ensure the butter is very cold for a flaky pastry.
- Stir the pudding constantly to prevent lumps.
- Adjust the sugar for the plums based on their sweetness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
Keywords: shortcrust cake, vanilla pudding, plums, fruit tart, dessert, home baking