Warm Cajeta Pudding with Fresh Berries

This has to be one of the most heavenly “bread” puddings I have ever had……airy sponge cake, soaked in a rich cajeta-flavoured custard, layered with juicy berries….

This can be as simple or as complicated to make as you like: the complicated version involves making the sponge cake and cajeta from scratch, the simple version has you using store-bought. My version was somewhere in-between. I used sponge cake leftover from this project that I had stored in the freezer but I did make a batch of this cajeta, using 25% less sugar than the recipe (much more to my liking this time).

I was a little concerned about the level of sweetness of the dessert as toasted cake is used instead of bread so I used a little less cajeta in the custard and made up the lost volume with 1% milk.

Served with a dollop of Greek yogurt and some additional berries, the dessert was a nice balance of sweet and tart and wasn’t too heavy or rich.