No bake butterscotch pudding cake

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 Today I'd like to share a recipe for the easiest and most delicious no bake cake.

 

 

I like to prepare it using salted crackers to balance the sweetness of butterscotch. Custard filling is smooth and not too sweet, while nuts give a bit of pleasant crunch. The cake is lightning fast to make, but it's worth giving it a night in the fridge for everything to come together nicely.

You'll find list of ingredients, method and approximate nutritional value below.

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Ingredients (23x23cm tin)

  • 3 cups (750 ml) milk
  • 5 tbsp (60 g) sugar
  • 3 packets of no sugar vanilla pudding mix
  • 200 g unsalted butter 
  • 1 tin (400 g) ready made butterscotch
  • 1 large pack (200 - 250 g) salted crackers  
  • 2 handfuls (60 g) walnuts 

Method

  1. Prepare thick custard. Into a thick bottom pan pour 2 cups of milk. Turn the heat to low, add 5 tbsp sugar to the pan and stir. Heat up the milk until a slow boil.
  2. Meanwhile, add 3 packets of pudding mix into the remaining one cup of milk. Mix thoroughly using a whisk to remove any lumps.
  3. When milk starts boiling, add dissolved pudding immediately. Stir the contents of the pan energetically and continue cooking for one or two minutes. Be careful not to burn the pudding which will try to stick to the bottom of the pan.
  4. Take pan off heat and transfer pudding into a separate container, for example a glass bowl. Cover it with kitchen foil so that it sticks to the top. This will prevent a thick skin from forming. Set pudding aside to cool completely.
  5. Once pudding is at room temperature, put 200 g of soft unsalted butter into a large bowl. Cream it with a mixer at medium speed until light and fluffy.
  6. Add cold pudding into the butter in a few batches, ideally one large spoonful at a time. Continue mixing until fully combined.
  7. Put salted crackers into the bottom of a greased rectangular pan lined with baking paper. Cover crackers with half of ready made butterscotch. Spread it carefully, making sure not to move the crackers.
  8. Place the next layer of crackers on top of butterscotch at a 90 degree angle to the previous layer. Press them lightly to make sure that butterscotch is well distributed and it makes the crackers stick.
  9. Put pudding filling on top. Spread it with a silicone spatula.
  10. Place another layer of crackers on top of pudding and cover it with the remaining butterscotch. 
  11. Decorate the top with chopped walnuts.
  12. Place the cake into a fridge for a night. 
  13. Enjoy!
Approximate nutritional value
100 g
  • 328 kcal
  • Carbs: 37 g 
  • Fat: 18 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 322 kcal
  • Carbs: 37 g 
  • Fat: 18 g
  • Protein: 5 g
  • Fibre: 1g

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