I've never made a pudding cake. Roy Yamaguchi has a recipe that is cooked in ramekins in a bain marie and when flipped out, there is a pudding layer on top of a cake layer. I already have a hunch that this is a stupid question, but here goes....Is it possible to produce a pudding layer of one flavor and a cake layer of another- having been baked together in the same ramekin? or would i have to make a pudding and flip it out onto a premade cake? yes, ha ha, i'm wanting the litchi pudding ingredients to magically molecularly drift down through the green tea cake molecules, and settle by themselves on the bottom... Can I have that invention for Christmas please, mom?
Here’s what to know
You May Have Heard About This Nationwide Hot Dog Recall
10 Grilling Myths That Must Go Away
What Went Wrong? The Hard-Boiled Eggs Edition
8 Recipes for Eating Well (and Feeling Strong!) During Ramadan
27 Genius Recipes for the Grill
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)