Sponge (Biscuit) Pudding (warm or chilled)

Ingredients

• 375 gBiscuit
• 10 pcsEgg
• 2 pcsEgg yolk
• 1050 mlMilk
• 130 gSugar
• 30 gButter
• 1 pcsVanilla

Instructions

1. 1

   Prepare the pan and layer the sponge

   • Butter a baking pan (≈20–22 cm springform or ovenproof dish).
   • Slice the sponge cake and layer it tightly in the pan to cover the bottom and sides.
2. 2

   Make the custard and pour

   • Mix sugar with vanilla seeds (or extract) so the vanilla is evenly distributed.
   • Beat the eggs briefly. Combine eggs with milk (or use part cream for a richer result) and the vanilla-sugar, mix well.
   • Pour the custard over the sponge layers and let it soak for 5–10 minutes.
3. 3

   Bake in a water bath

   • Cover the pan with foil or a lid. Place the pan in a larger dish with hot water (water bath).
   • Bake in a preheated oven at 160 °C (fan 140 °C) for about 60–75 minutes until the custard is set.
   • Remove the pan, uncover. For warm serving, let rest 5–10 minutes and invert onto a warm dish. For chilled serving, let cool in the pan until most heat has dissipated, then refrigerate until cold.
4. 4

   Vanilla sauce (optional)

   • Heat milk (do not boil). Whisk egg yolks with sugar until pale.
   • Temper the yolks with a little hot milk, return to the pan and heat gently until slightly thickened (do not boil).
   • Remove from heat, stir in butter and vanilla. Serve warm. For a lemon sauce replace vanilla with grated lemon zest.
5. 5

   To serve

   • Warm: Serve immediately with the vanilla sauce.
   • Cold: Cool completely, slice and serve chilled.