Pudding Cake, Rose or Caramel?

Continuing with my favourite flavour--caramel, I baked a 6" caramel pudding cake but I didn't take photos of it as I wasn't really satisfied by the look.

I love it very much so I baked it again in the weekend.

The roses are blooming in the garden so I also made rose petal jam.

The colour was gorgeously vibrant, just like a red jewel under the sun.

To some variations, I made some pudding cakes with rose petal jam.

Both taste fabulous after chilling, it's a yummy treat in the summer.

What is your favourite flavour? Rose or caramel?

Rose or Caramel Pudding Cake (makes 5 x 3" round or one 6" round):

Rose Petal Jam

60 g rose petals

120 g sugar

250 ml water

1/2 lemon, juice only

12 g pectin

Rinse the rose petals with water & remove the white base.

Combine sugar & water in a saucepan, bring water to boil & stir to dissolve the sugar.

Add the rose petals, simmer for 20 min.

Add lemon juice & boil for 1 min.

Add in pectin & stir until smooth.

Pour in a sterilised jar & keep refrigerated for storage.

Caramel Sauce

80 g sugar

2 tbsp hot water

Caramelise the sugar in a cooking pan over low-medium heat, carefully pour in the hot water & stir until smooth.

Vanilla Custard

2 eggs

1/4 tsp vanilla extract

25 g sugar

250 g milk

In a large bowl, combine eggs, sugar & vanilla extract, lightly whisk to mix.

Add in milk & whisk gently to mix.

Sieve through.

Sponge Cake

2 eggs, separate

15 g sunflower oil

40 ml milk

65 g all purpose flour

55 g sugar

Preheat oven to 200C & bring a kettle with water to boil.

In large bowl, beat the egg yolks with 20 g of sugar until thick & pale, then fold in the oil.

Sieve & mix the flours with the egg yolks, pour in milk & fold until smooth.

In another large bowl, whisk the egg white & remaining sugar (added in 3 portions) until stiff.

Mix a spatula of whipped egg white with the egg yolk batter.

Pour the remaining whipped egg white & fold gently until smooth.

Composition

Pour in the caramel sauce/rose petal jam & set aside to firm.

Pour in the custard filling.

Gently pipe the cake batter on top of the custard layer.

Bake at 200C in a hot water bath for 25-30 min.

Remove from the oven & cool in on the wired rack.

Refrigerate at least 2 h before serving.

To remove from the mould, place a knife around between the cake & mould, turn it upside down & carefully get the cake out on a plate.