Skúffukaka is a traditional dessert that has been enjoyed for many years. This rich and moist steamed pudding is made with simple ingredients and has a distinct and spongy texture.
Skúffukaka is a traditional Icelandic dessert that is similar to a steamed pudding. It’s a rich and dense sponge cake that is cooked by steaming in a mold, which gives it its distinctive moist and spongy texture. It is typically served warm and garnished with caramel sauce and whipped cream.
The origin of the name Skúffukaka is hard to trace but some scholars suggest that it may come from the word skúfa, which means “to push,” referring to the way the pudding is pushed out of the mold. (Pardon me, I’m not from the place).
Overall, Skúffukaka is a classic and delicious dessert that has been enjoyed by Icelanders for many years.
- 1 cup all-purpose flour
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 tsp baking powder
- 1 tsp vanilla extract
- In a large mixing bowl, combine the flour, sugar, eggs, milk, melted butter, baking powder, and vanilla extract. Mix until well combined and smooth.
- Grease a pudding mold or a heat-proof dish and pour the batter into it.
- Place the mold in a large pot of simmering water and cover the pot with a lid. The water should come about halfway up the sides of the mold.
- Steam the pudding for about 1 hour, or until a toothpick inserted into the center of the pudding comes out clean.
- Carefully remove the mold from the pot and allow the pudding to cool for a few minutes before turning it out onto a plate.
- Serve the pudding warm with a dollop of whipped cream or a drizzle of caramel sauce on top.
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Recipe Tags: Skúffukaka, Skúffukaka Recipe, Recipe
- Use good ingredients: Make sure to use fresh, high-quality ingredients to ensure the best flavor and texture.
- Grease the mold well: Make sure to grease the mold or dish thoroughly to ensure that the pudding will come out easily after steaming.
- Monitor the steaming process: Keep an eye on the water level in the pot and make sure that the water doesn’t boil dry, as this can cause the pudding to become dry and overcooked.
- Be careful when removing the pudding from the mold: Use a butter knife or spatula to loosen the edges of the pudding before turning it out onto a plate. Be careful not to burn yourself when handling the hot pudding.
- Serve warm: Skúffukaka is traditionally served warm, with a drizzle of caramel sauce and a dollop of whipped cream on top.
- Play with variations: you can experiment with different ingredients or flavorings. You can add some chocolate chips, or nuts, or even fruits.
- Enjoy: The most important thing is to enjoy the process of making and eating this delicious dessert, and share it with your loved ones.
- Caramel sauce: Skúffukaka is often served with a rich and gooey caramel sauce. You can make a simple caramel sauce by melting sugar and butter together until it turns a deep amber color.
- Whipped cream: A dollop of whipped cream is a classic topping for skúffukaka. Make sure to use freshly whipped cream for the best flavor.
- Berries or fruits: Also, sprinkle of fresh berries or fruits can be a good option if you want to add a touch of freshness to the dish.
- Powdered sugar: a dusting of powdered sugar is another alternative.
- Ice cream: For a more indulgent twist, you can serve the skúffukaka with a scoop of vanilla ice cream.
- Chocolate sauce: If you have a sweet tooth, drizzling some chocolate sauce on top of the pudding can be a good as well.
You can also get creative and experiment with different toppings, such as nuts, chocolate shavings, or a drizzle of chocolate ganache. The key is to find toppings that complement the rich and sweet flavor of the pudding.
- All-purpose flour: All-purpose flour can be substituted with other types of flour, such as cake flour or self-raising flour. If you want to make the pudding gluten-free, you can use a gluten-free flour blend.
- Sugar: You can use white granulated sugar, brown sugar or even maple syrup as a substitute.
- Eggs: If you’re concerned about using raw eggs, you can use a commercial egg substitute or 2 egg yolks plus 2 tablespoons of water.
- Milk: Any type of milk can be used, such as cow’s milk, soy milk, or almond milk.
- Butter: If you don’t have butter, you can use margarine, coconut oil or vegetable oil as a substitute.
- Baking powder: Baking powder is a leavening agent that helps the pudding rise. If you don’t have baking powder, you can use baking soda and cream of tartar.
- Vanilla extract: Vanilla extract gives the pudding a nice flavor and aroma. If you don’t have vanilla extract, you can use vanilla bean paste, or the seeds scraped from a vanilla bean.
You can make adjustments according to your preference or dietary restrictions. The key is to adjust the quantity of ingredients and make sure to achieve a moist and spongy texture.
- Refrigerate: Allow the pudding to cool to room temperature, then wrap it tightly with plastic wrap and store it in the refrigerator for up to 3 days. When ready to serve, warm the pudding in the microwave for a few seconds, or reheat in a steamer for a few minutes.
- Freeze: You can also freeze the pudding for later. Once the pudding has cooled, wrap it tightly with plastic wrap and aluminum foil and store it in the freezer for up to 3 months. To thaw, place the pudding in the refrigerator overnight, or defrost it in the microwave.
- Room temperature: You can also store it in room temperature covered with plastic wrap or foil, and it will last for 1-2 days.
Also, if you plan to store the pudding for longer than a few days, I recommend leaving the caramel sauce or whipped cream toppings separate, and add them just before serving. This will keep the pudding fresher and ensure the toppings stay separate from the pudding.
In conclusion, skúffukaka is a delicious and traditional dessert that is easy to make at home. This steamed pudding has a unique and moist texture that is sure to please your taste buds. By following our recipe and tips, you’ll be able to make a delicious skúffukaka that you can enjoy with your family and friends.
You can also get creative and experiment with different toppings or variations. The key is to have fun and enjoy the process of making and eating this classic dessert. Don’t forget to share it.