Tiramisu Pudding Cakes

K and I are welcoming another year of marriage and this was something I made to welcome him home one night. It was really easy to make since no mixer needed to get pulled out and it was small amounts of ingredients, so no large bowls required.

I only have 4 ramekins, so even though they said to make these into 6 ramekins, I just made it work with 4. They did overflow, so I could have filled them up a bit less, or tried to use another pan instead, but I didn’t mind.

And you can cover up funny tops with some whipped cream.

Directions for Tiramisu Pudding Cakes

Adapted from Food Network Magazine

  • 1 stick butter
  • 1/2 cup milk
  • 3/4 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1.25 cups flour
  • 2 teaspoons baking powder
  • 1/4 cup packed light brown sugar
  • 2 Tablespoons cocoa powder (I used Dutch processed), with extra for dusting (optional)
  • 2 Tablespoons instant coffee powder
  • 1.25 cups hot water
  • 1 Tablespoon Kahlua (optional)
  • Confectioner’s sugar for dusting (optional)

Preheat the oven to 350 degrees F. Lightly butter 4 8-ounce ramekins. In a bowl, heat together the milk and butter until the butter melts. You can use the microwave or the stove. Add the vanilla, salt, and half of the granulated sugar. Whisk until smooth.

Add the flour and baking powder, again whisking until smooth.

Divide the batter evenly into the ramekins.

In a small bowl, stir together the remaining granulated sugar, brown sugar, cocoa powder, and instant coffee.

Sprinkle over the batter, then pour the water into each ramekin, dividing equally and pouring enough to not overflow them. Do not stir.

Bake until a toothpick comes out clean (about 30 minutes). Brush the tops with the Kahlua, if desired, then you can dust with confectioner’s sugar and cocoa powder if desired. Let it stand for 30 minutes before serving.

Directions for Tiramisu Pudding Cakes (without pictures)

Adapted from Food Network Magazine

  • 1 stick butter
  • 1/2 cup milk
  • 3/4 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1.25 cups flour
  • 2 teaspoons baking powder
  • 1/4 cup packed light brown sugar
  • 2 Tablespoons cocoa powder (I used Dutch processed), with extra for dusting (optional)
  • 2 Tablespoons instant coffee powder
  • 1.25 cups hot water
  • 1 Tablespoon Kahlua (optional)
  • Confectioner’s sugar for dusting (optional)

Preheat the oven to 350 degrees F. Lightly butter 4 8-ounce ramekins. In a bowl, heat together the milk and butter until the butter melts. You can use the microwave or the stove. Add the vanilla, salt, and half of the granulated sugar. Whisk until smooth. Add the flour and baking powder, again whisking until smooth. Divide the batter evenly into the ramekins. In a small bowl, stir together the remaining granulated sugar, brown sugar, cocoa powder, and instant coffee. Sprinkle over the batter, then pour the water into each ramekin, dividing equally and pouring enough to not overflow them. Do not stir.

Bake until a toothpick comes out clean (about 30 minutes). Brush the tops with the Kahlua, if desired, then you can dust with confectioner’s sugar and cocoa powder if desired. Let it stand for 30 minutes before serving.

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