Southern Recipe? Hot Milk Cake With Salted Caramel Sauce Recipe - Glen And Friends Cooking

[@frogonmytoe2946]

Just wanted to say I really appreciate the way you end your videos with an image of the food and the recipe/method so we can easily screenshot! Happy rainy morning to you from London Ont ☕️

[@GlenAndFriendsCooking]

Thanks @Gypsy Heart The full recipe is also always in the description box for an easy cut / paste.

[@stevenlord5730]

Gypsy Heart Hi from another GaFC fan in London 😊

[@Tinkering902]

You're really killing it with all the great content. We appreciate you!

[@m.s103]

Killing what? Who are "we" ?

[@liamtahaney713]

@@m.s103 it's a common colloquialism my dude

[@rollymeeks7031]

I remember this cake! My mom made this! She called it milk sponge & used it for berry short cake - strawberry, blueberry, black berry, raspberry- what ever was in season! I completely forgot about this as at some point she switched to biscuits! Nummy cake & fond memories, thanks Glen!

[@nickallain]

Such a great cake with fruit!

[@iristio927]

Now I want to try this! Strawberry shortcake!!! Great idea!

[@rollymeeks7031]

@@iristio927 Pretty good with a rhubarb sauce as well!!

[@stevenlord5730]

Love Julie’s comment upon entering: “My timing is good!” It always is 😊

[@arthas640]

if shes anything like me she was probably hovering around in the next room listening carefully for when the foods ready

[@callummurray4945]

Love the videos Glen!! keeping me entertained during lockdown in Scotland!

[@LauraMakesStuff]

My mother made these maybe once every couple of months-I've always been told it's a mid-Atlantic regional thing. We usually use a tube pan for it and top it with either powdered sugar, or a simple glaze. I've actually made a couple during quarantine! Glad to see you try it!

[@lizeggar2421]

My mother in law gave me this recipe in 1967, when I first got married. I always make it in two pans and sandwich them together with icing or cream. For a chocolate cake, I replace some of the flour with cocoa powder and add 1 tsp instant coffee. Love your channel. I am living in the UK now, but I was born and bred in Central Africa and then moved to South Africa. That cake recipe is still my go to cake.

[@paulasimson4939]

Yummmmm....... I could see this with lemon curd.

[@grahaaam123]

You guys are so wholesome, love it.

[@Borby07]

Everybody's gangsta until somebody pours milk out of a bag

[@Silent002]

B A G B O I S

[@niklaspilot]

Silent002 BAG BOIS, whatcha gonna do? Whatcha gonna do when they come for you

[@NoZenith]

I miss bagged milk

[@zlac]

We don't have bagged milk anymore; Yougoslavia fell apart and then we got Tetra Pak cartons... 😆

[@mariannesouza8326]

😂

[@brenthooton3412]

0:59 Just nonchalantly whipping out the star of the show, the bagged milk, for our American friends.

[@arthas640]

This reminds me of being a kid and seeing people get really confused by my grandmas lefse rolling pin and her Buñuelo molds (also called Buñuelo maker).

[@joannesmith2484]

The recipe I have for this has it made in 2 cake pans, then stacked with jam between the layers and powdered sugar on top. I've made it in a rectangular pan like Glen did here, with just powdered sugar on top and it's simple but very tasty and delicious. Reminds me of a lighter pound cake.

[@sandrastreifel6452]

I would serve this with an easy lemon sauce. This looks delicious!

[@Avetarx]

One person disliked this video probably cried over spilled milk.

[@shaolin1derpalm]

I like to use hot milk cake for Tres Leche cake.

[@shamrock4500]

My great grandmother made this, she was from Northern England, she called it pudding cake. My grandmother called it depression cake, much like Chomeur Pudding from Quebec. Sometimes we had it with Maple syrup, yummy.

[@kmb3100]

I went through a phase where this was the only kind of cake I would make. Such a simple cake with a unique taste. Maybe I will revisit sans the caramel. Thanks for bringing back the memories.

[@sandranevins2144]

Interesting I've never tried or heard of this before. I cheat with the sauce, use can of condensed sweet milk. Peace.

[@brissygirl4997]

I just finished watching Nadiya's Time to Eat on netflix and want to make her skillet cookie this weekend and now I want to make this cake as well!

[@AngelaMastrodonato]

Brissy Girl I just discovered that show and everything looks so delicious. She had at least 2 recipes using something called “double cream”. Somehow I knew heavy whipping cream wouldn’t always be a good substitute. So I did my research and apparently “double cream” is something available in the UK that is nearly impossible to find in the US. Apparently not even local diary’s have it. The difference between double cream and heavy whipping cream is the double cream is 40+% fat and heavy whipped cream is 30+% fat. She has this mouse recipe and I don’t know if US heavy whipping cream will do it justice

[@captainreggae99]

that caramel pour at the end was the million dollar shot, perfectly done.

[@eirika2001]

It would be an awesome base for fresh fruit and whipped cream :)

[@de0509]

Oh i have an idea. Sandwich it with some fudgy caramel candy and cover the whole thing in chocolate like a twix bar, except that its cake instead of biscuit

[@nickallain]

I sometimes bake two on parchment then put a layer of jam in the middle between the two layers.

[@paudeenlee]

Betty Crocker has it in her cookbook. My mother and grandmother would make it then frost with a coconut and Carmel sauce then broil for a FEW minutes. The frosting tastes like candy. Oh, so good.

[@jamesellsworth9673]

Straight to LIKED videos, so I can find the recipe again!

[@cakebythelake]

My Mom made this often, served it with a powdered sugar design on top, or strawberries. Love watching this channel, from Buffalo, NY!

[@lynseymartini60]

My mom makes this cake all the time with a chocolate icing and it is heavenly

[@janetm2969]

Hi Glenn, my mother made a cake, without a written recipe, that she called 'cottage pudding'. This was basically a one-egg cake recipe spooned into a mixture of hot water, butter and brown sugar in a cake pan. I would love it if you or your readers would have a real recipe for this.

[@jacobsanders6307]

Absolutely love Glen and his educational style of cooking. Have made many of your recipes recently. I watch Glen for main dinner meals and Joy of Baking for dessert. Two extremely talented Canadians. Keep up the good work Glen and Jules!

[@gingertunstall7739]

My mother always made hot milk cake with a ganache coating. Or she cut in squares, put vanilla ice cream in the middle, and homemade fudge sauce on the top. Yummy!

[@bpowers31450]

My family’s hot milk cake is a little different with almond, vanilla and lemon extract, baked in a tube pan. There’s a glaze to pour on before turning the cake out of the pan. This caramel sauce looks amazing, though, so I’m going to have to try it!

[@petervanderwaart1138]

Cake with sauce reminds me of the cottage pudding my mother used to make. Recipe in an old Fannie Farmer cookbook.

[@janetm2969]

I need that recipe! 😊 My mum made cottage pudding too!

[@midhudsonmarketing6484]

Just last night I watched another chef make hot milk cake (Preppy Kitchen) and tonight I watched yours. Both looked great and quite simple. Your caramel sauce was a pleasant addition. Thank you, Glen. - Marilyn

[@schellmann]

I've started to become quite a fan of your videos. I love the friendly, lighthearted tone.

[@pollymcdonald7368]

What a pleasant surprise! I have my grandmother’s nanny’s recipe dating all the way back to the very early 1900s. Hot Milk Cake has been a family favorite of ours, but I have to admit I don’t know anyone in my “circles” that has ever even heard of it. Wonderful to see you made it! Ours calls for 5 eggs, and to bake it in a tube pan. We don’t beat it as much, but I like the idea of that so I will try that technique the next time I make it. Love the addition of salted caramel. If I may give you a tip: the cake is best the next day, toasted with butter.

[@mjrussell414]

I made this cake yesterday and it is really good, easy to make. I didn’t make the caramel sauce because I was serving it with ice cream. I put the rest in the freezer after cutting it up into squares, and I will make the sauce later as my husband thought it was plain on its own. I disagree though and really liked the flavour and the spongy texture.

[@dianefiske-foy4717]

I don’t like caramel, so I wonder how lemon or orange curd would taste on this cake. I need to try it.

[@wendelynyoung8609]

Ohhh homemade lemon curd😍😍‼️‼️

[@gigiw.7650]

Lemon curd sounds wonderful! 🤩

[@kmb3100]

Powdered sugar and milk as a glaze works really well. Add a bit of vanilla and you’re gold.

[@dianefiske-foy4717]

kmb3100 ... Thanks. I don’t like vanilla (can’t even stand the smell of it, but I could add lemon or orange or raspberry, etc, like I usually do for that icing.

[@traceefarrington7022]

After 3 years of desire..I’m finally gonna make caramel sauce with my home made whisky vanilla bean extract!!! Thank you for the confidence to dive in and “don’t worry about it”. ❤

[@tehklevster]

My favourite kind of pudding, just needs a dollop of soft vanilla icecream or even better a scoop of cold mascarpone on the side. Yum.

[@nickallain]

Amazing! Thanks for this! (I'm someone who requested it!)

[@AverageMonday]

Excellent as always Glen! You might try taking the egg/sugar foam further. You can also try warming the mixture on a bain-marie to maybe 75C and then whipping for 10-15 minutes. You'll get a really soft foam that nearly fills the bowl.

[@PictouHighlander]

My mom made a version for years. It rose more than this. I haven't made it in ages. Great as cupcakes and is all she ever used for Strawberry shortcake. The cut up berries and sugar drawing the juices out of the berries. Cake cut in half with the berries and fresh whipped cream. Repeated on top. This recipe has been around the maritimers for years. She was born in 1912 and made this from the time she was a girl.

[@3isles]

Well I am so glad you tried this classic cake! We call it Hot Milk Sponge. Its a traditional birthday cake in our family since I was little and probably before that. We put fresh fruit slices and whipped cream on it. Peaches and cream is the favorite, but cooked strawberry rhubarb sauce is good too, or fresh strawberries. We like the light freshness of this kind of cake for special occasions.

[@thehobbitivy]

My grandmother (97) and her sisters all made hot milk cakes. This has always been our go-to family cake for any occasion, but we make a really lovely fudge icing. My grandmother says that the women in our family only have “so many good hot milk cakes” in us before they begin to make cakes that don’t turn out right, and she passed the baton onto my mom before she made her first bad cake! My mom didn’t even give me the recipe until I was about 25 for that reason too. I love the superstition, and carrying on the family tradition. Will have to try the salted caramel variation sometime.

[@thecrazything95]

Huh, this is called a "sugar cake" in Swedish (sockerkaka) and is super common :)

[@nancydellinger303]

I tried this recipe today. The texture on mine looked a little fluffier than yours appeared and the batter was a bit thicker. Upon tasting it, the texture reminded me of a tres leches cake. Living in the south, we topped our slices with local, fresh, macerated strawberries and whipped cream.

[@spongebobsqueeze]

My mom used to make spice cake with caramel sauce. Yum!

[@doughmestic-bliss]

Oh I bet that would be lovely with caramelised apples as a nice dessert with some custard poured over, might have to give that a try when I next buy some apples.

[@neutron5000]

Never heard of this type of cake until now I will make this

[@brenthooton3412]

Wow, that caramel sauce looks delicious. I have to try making that. My father in law would say that the cake is just there to be a caramel delivery system.

[@rebelhippy2166]

I wonder if I could make this in a Bundt cake pan ? 🤔

[@cathykrzywicki5342]

I grew up with hot milk cake with dark chocolate icing.

[@sharonbull4483]

My family has two variations of this named after an aunt call the recipe tanta Greta’s hot milk cake 4 or 6 eggs. Always done in Bundt pan. It was a Sunday special served with fresh fruit

[@jeremydumoit4487]

While I appreciate the blue electrical tape, everyone knows that's a KitchenAid mixer. :-D

[@GlenAndFriendsCooking]

Yeah I know. Long story.

[@jeremydumoit4487]

@@GlenAndFriendsCooking No doubt. They're missing a great advertising opportunity, imo. $100 a video to remove the tape.

[@NoZenith]

I had been wondering about that haha.

[@smarkl54bbin]

Yeah it only makes it more obvious. :).

[@666Blaine]

Let me guess... they weren't happy about the repair video.

[@andysmith9601]

I made this hot milk cake (yesterday) and it was GREAT!! I topped it with a lemon glaze, YUMMY!! Thank you for teaching me this recipe.

[@MakunaRGBIC]

I was sort of expecting a Maple Carmel sauce, but that does look tasty.

[@arthas640]

he did do a pouding chomeur recipe which is similar to what you're describing

[@maryrhudy9250]

I'm thinking you could cut up some strawberries and sprinkle a bit of sugar in to draw out the juice and then use that as a topping for the cake.

[@andyjs3537]

Hola Glen saludos desde Perú 🇵🇪

[@eirika2001]

Funily enough my Mom has been asking me to make one...she grew up in the Maritimes in the 30's / 40's and this was one of her her Mom's go to desserts. Thanks for doing it!

[@tricityladytn]

I love the coconut milk idea and I would serve that with a little lime curd or perhaps a rum sauce . . . oh, yeah, sounds like a plan!

[@janeteholmes]

I have never seen a hot milk cake before. I will have to try it.

[@faze_buendia9514]

This reminds me of making a chocolate cake w/ boiling water to make it all fudgy and gooey; I wonder if this is kind of like a vanilla version

[@NoZenith]

Who would thumbs down this video?! Thanks for another recipe.

[@williampotter2098]

A type II diabetic I guess ...

[@NoZenith]

@@williampotter2098 😆🥰

[@maranscandy9350]

Looks like a tasty cake. Would it be good using Fiori di Sicilia which is a citrus/vanilla essence?

[@richardperritt]

Nom nom 😁👍 Thinking Nutmeg and/or maybe Cinnanmon would spice it up (not that it seems there's anything wrong with it as it is)

[@Gratussi]

I've recently started watching your channel - many great things to see here! For a genoise, I've used the Gretchen's Bakery recipe (and method) for years. It also makes a wonderful base for Lamingtons. Thank you for all the videos!

[@melissacurtin7192]

Good morning Glen & Jules. I’m curious if heating the heavy cream slightly before adding it to the hot sugar would keep it from seizing? Cake looks awesome and is on my to try list.

[@GlenAndFriendsCooking]

Yes definitely - it actually was heated... but sometimes when shooting things cool down because of the extra time it takes. In the end I thought it was also good to show that seizing wasn't the end of the world, just keep a cool head and everything will be fine.

[@stevenlord5730]

Glen & Friends Cooking I really like how you show cooking as it is in real life instead of being overly complicated or that it has to be exact and perfect all the time.

[@ponygirlellie]

Oh cool. My mom said my grandmother used to make hot milk cake and it was her, "There's someone coming up the driveway!" fast cake. I've never had it so now I feel like I should try it.

[@singe0diabolique]

I'd like to substitute cream cheese for the butter, see how that turns out.

[@sharonhall2277]

It makes a big difference heating the milk?

[@robinbadura2226]

Looks awesome...great cake for these pandemic times...well cake is good anytime..!!!

[@oldtimetinfoilhatwearer]

man, i would never watch cooking tv. this is just so much better

[@annsidbrant7616]

This looks quite lovely! Yummm!

[@snowsam6563]

I would love to see you make Hershey's old fashioned fudge, I remember making this on the farm as a child, well my caregiver made it, lol....it was the beating near the end I could never get right, but the taste ! omg, I have never had a better fudge since since then, can it be beaten with a stand mixer? I just rememeber it being so hard to get right.

[@arthas640]

I feel stupid, at first I thought you meant your caregiver beat you for trying to eat the fudge and NOT that you couldnt beat the fudge right

[@worshipgeek]

I'm thinking my wife would like this either infused with lemon zest or covered in lemon custard.

[@firemarshaldil]

Those of us using headsets really appreciated you switching to a wooden spoon. Lol, cake looks fantastic tho

[@julie6092]

Mmmm! I grew up with this cake! When my Dad taught me to make it, I swear I made one ever other day. Lol. Ours was made in a loaf pan and the batter was just a smidge thicker. I'm gonna make one tomorrow now that I've seen this 😁👍

[@junipertree733]

Great video, Glen. You guys seem a little down. I hope all is well. Quarantine is certainly dragging along with no end in sight. Sending neighborly love from the USA.

[@valerief1231]

Can’t wait to make this with the caramel sauce! Sorry about the long story on your post, you brought back a memory I hadn’t thought of in ages.

[@arthas640]

I cant wait to make this and then get impatient and eat all the caramel sauce before the cake is ready.

[@hojiscott733]

Looks so much like the coffee cake we make here in Baltimore Maryland, USA sans cinnamon swirls in the cake. Looks so yummy

[@Annie1962]

a corn syrup with the brand name 'beehive' .... got it.

[@paulmagid]

Would adding butter first then cream prevent it from seizing?

[@mesummika569]

The pour of the batter reminds me of the boiled water chocolate cake my mom made. So moist and so good but you would look at the pan before and wonder just how it was going to work out. I think this one looks really good and could handle a ton of flavors.

[@christopherwhitehead8946]

Is that what we call “Butterscotch sauce” in the UK?

[@OhavYisrail]

That looks like it would be great with some berries like a shortcake

[@Crentist848]

And we have tonight's dessert sorted. Thanks, Glen!

[@walterco7701]

The caramel at the end, oh my.

[@monkeyman2174]

My first thought was coffee flavor.

[@NoZenith]

I'm not a fan of coconut, either :) This looks fun. Coming back to watch again. And, maybe try baking it this time.

[@jbaldwin1970]

Try Yorkshire Curd Tart - it’s the precursor to cheesecake (I’m told) and when done right, it’s beautiful. serve warm with a good cup of hot (Yorkshire) tea.

[@ChrisLerouxDesign]

Is this an attempt at "Pouding Chomeur"? If so, the cake needs to be like drenched in the caramel. Pouding Chomeur is such a great dessert!

[@GlenAndFriendsCooking]

@Acromat /ak-roh-mat/ Our Maple Pouding-Chômeur Quebecois: kzbin.info/www/bejne/movQkHt4mrSHodE Is a little different - this hot milk cake springs up from somewhere in the American mid-South? It's history is kind of hazy.

[@arthas640]

this is one of those recipes with a million variations. It's vaguely similar to a tres leches cake or a pouding chomeur but a little different then either.

[@jdugger8679]

I wait for and can almost perfectly time the mmmm hmmm’s every video. Love it.

[@ginnykass7943]

I just might have to try this....no might about it.😂

[@KarelRode]

Great interaction between the two of you! Must try this one.

[@DeeDee-rr3sn]

I wonder if you could use stevia instead of all that sugar?

[@kristinamikkelsoncasanova6287]

Sounds good.....our was a little different but being called that....my mom used to make chocolate cake ...cooled it...then spoored hot milk on it....was really good and still make it once in awhile.

[@gailbenjamin3274]

Just curious Glen... is your cooktop an induction heat cooktop?

[@sherrimcdonald6214]

Hey Glen. Was wondering if you had a nice waffle crisp or waffle cookie 😋 recipe. Sherri

[@Blu_LGC]

Isn't flour, baking powder and salt just Self-Raising flour?

[@FloschiX]

Yes it is. But you don't get this everywhere ^^ maybe that's why he made it himself :)

[@missy4663]

Yes.

[@Silent002]

Sometimes it's better to just keep Plain / All Purpose on hand and add the baking powder yourself, since keeping Self-Raising around for too long will degrade it so it doesn't rise as well. Plus with how hard it is to find flour at the moment, it's best to have 2 bags of Plain than 1 of each, so you can be more versatile.

[@nihlify]

@@FloschiX it's better to mix yourself as you can control each element. I've never understood why you wouldn't as it's very easy to do yourself and can adapt to whatever you are making.

[@Underestimated37]

He has a video a few months or years back on the channel explaining that not all self raising/self rising flours are the same, as some countries and areas don’t have salt in them. So when making a recipe like this, it’s much easier to start with plain flour and mix it yourself, which will give you a consistent result no matter where you are in the world.

[@apierc1]

Ooh Glen, this sounds interesting. I've already made the potato buns and thw brioche buns, both a great hit.

[@margaretbedwell58]

That looks good and maybe delicious with fresh strawberries as a short cake or with those wonderful peaches you Canadians have in summer. Oh my how I miss those peaches. Thanks for sharing this one. Y'all have a Blessed day.