500 Kg Watermelon Caramel Pudding Cake Recipe

Ingredients

• 4 cups Watermelon (seedless, ripe, peeled and cubed)
• 2 cups Whole Milk (room temperature)
• 4 slices White Sandwich Bread (crust removed, cut into 1‑inch cubes)
• 1 cup Granulated Sugar (divided: 3/4 cup for batter, 1/4 cup for caramel)
• 5 large Eggs (room temperature, beaten individually)
• 1 tsp Vanilla Extract (pure vanilla)
• 1 cup Water (for steaming)

Instructions

1. Prepare Watermelon Juice

   Cut the watermelon into cubes, blend until smooth, then strain through a fine mesh sieve into a bowl to collect clear juice.

   Time: PT10M

2. Cube the Bread

   Remove the crusts from the bread slices and cut the remaining loaf into 1‑inch cubes.

   Time: PT5M

3. Combine Liquid Base

   In a large mixing bowl, combine the watermelon juice, whole milk, and 3/4 cup of granulated sugar. Whisk until the sugar dissolves.

   Time: PT5M

4. Add Bread Cubes

   Add the bread cubes to the liquid mixture, stirring gently until the bread is fully soaked and begins to break down.

   Time: PT5M

5. Incorporate Eggs and Vanilla

   Crack the eggs one at a time into the bowl, whisking after each addition. Add the vanilla extract and mix until the batter is smooth and slightly airy.

   Time: PT5M

6. Make Caramel Sauce

   Place 1/4 cup sugar in a clean saucepan over low‑medium heat. Allow it to melt and turn amber, swirling the pan gently. Once caramelized, remove from heat and let cool slightly.

   Time: PT5M

7. Prepare Steamer

   Fill the bottom of a steamer pot with about 2 inches of water. Bring to a gentle boil, then place a rack or heat‑proof plate inside.

   Time: PT5M

8. Assemble the Cake

   Grease a 9‑inch round heat‑proof dish (or the steaming plate). Spread a thin layer of caramel sauce on the bottom, then pour the batter over it, smoothing the top with a spatula.

   Time: PT5M

9. Steam the Cake

   Cover the steamer tightly with a lid (or foil) to trap steam. Steam over medium heat for 2 hours 30 minutes, checking water level halfway and adding hot water if needed.

   Time: PT2H30M

10. Cool and Unmold

    Turn off the heat and let the steamer sit for 10 minutes. Carefully remove the cake dish, allow the cake to cool to room temperature, then run a thin knife around the edge and invert onto a serving plate.

    Time: PT15M

11. Finish with Caramel

    Drizzle the remaining warm caramel sauce over the top of the cake and cut into diamond‑shaped pieces.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

1 g