Simplify your cooking process with the magical pan from Lakeland

The Magical Cooking Pan from Lakeland is a kitchen must-have for every cooking enthusiast. This versatile pan is designed to make cooking easier, faster, and more enjoyable. The main idea of the Magical Cooking Pan is its ability to cook food evenly and quickly. It can reach high temperatures quickly, ensuring that your food is cooked thoroughly and efficiently. The pan's non-stick surface prevents food from sticking, making it easy to clean up afterwards. The pan's unique design includes a removable handle, allowing it to be used in the oven as well as on the stovetop.

The pan's unique design includes a removable handle, allowing it to be used in the oven as well as on the stovetop. This makes it perfect for dishes that require a combination of cooking methods, such as searing meat on the stovetop and finishing it off in the oven. One of the standout features of the Magical Cooking Pan is its built-in temperature gauge.

Magic Custard Cake

We have two sets of missionaries here in the Chester Ward (church congregation) area. A set of two young elders (boys) and a set of two young girls.

I try to feed each couple once a month. I would feed them more often, but once a month per couple is all we are allowed.

I do like to spoil them when we have them. I like to think that if I had children who were out doing missions someone would be taking good care of them, and so I like to take good care of the missionaries who serve here.

They work really hard and sacrifice a lot do to what they are doing, and so I do like to spoil them a bit if I can.

We had the Sister Missionaries here on Tuesday evening for their tea and so I cooked them a nice dinner, and then for dessert I made this Magic Custard Cake, which I served with some lovely fresh English Strawberries.

This is such a delicious cake to make . . . I hesitate to call it a cake really . . . as it is somewhat of a cross between a cake and a pie.

The only thing I guess you could say for certain about it is that it's totally delicious, and very simple to make.

It uses simple every day store cupboard ingredients . . . eggs, flour, sugar, milk . . . and a bit of melted butter and vanilla. When you have it all mixed together, you end up with a really thin batter and you think to yourself this is never going to work!

It looks like soup . . . but . . . when you put it into the oven and bake it something magical happens . . .

Presto chango! You end up with the most delicious dessert, which has almost a crust on the bottom . . . the most fabulous custardy layer in the centre . . . and a thin layer of cake on top.

It really is amazingly marvellous. I am sure it is chemistry that does it! But I don't know just what kind of chemistry!

I only know that we absolutely love it, especially my husband! He especially adores custard tarts and warm custard with his fruit pies and puddings and so this is one of his favourite desserts that I make for him.

You don't have to serve it with strawberries . . . any fruit will do, and in all truth it's fabulous all on it's own! Simple ingredients. Easy to make. Magically delicious. You just can't ask for more than that!!

This is an old recipe for a cake which separates into three layers. You get a crust on the bottom, custard in the middle and a cake on top. Dusted with icing sugar and served with fresh berries

Preheat the oven to 160*C/325*F/ gas mark 3. Butter an 8 inch round baking tin very well. Or line with baking paper and butter the paper. (Don't be tempted to use a spring form pan as this is a very liquid

In a clean bowl beat together the egg yolks with the sugar, water and vanilla until light. Beat in the melted butter and beat for one minute. Beat in the flour. Add the milk and beat until it is well incorporated.

Gently fold in the egg whites to combine. Pour into the prepared pan. Bake for about 60 minutes, or until the top is golden brown and a toothpick inserted near the centre comes out clean. Allow to cool in the pan

75 comments

I have been wanting to try this for years. )

maybe not this exact one..but now you have encouraged me to do so:) Reply Delete

Marie do you beat the egg whites or just add them as they are? It is pudding time of the year so I might try this for mum and dad. Reply Delete

Oh, I hope you try it Monique! It's a winner!

Suzan, you beat the egg whites until they are stiff.

Julie, you'll love it! Reply Delete

I have made a version of this many times but it has lemon juice in it which gives it a tang. I have only served it as a pudding when still warm. I'm wondering if you didn't use a springform pan how you got it out of the pan. Is it sturdy enough yo turn upside down. I see ridges on the sides of your cake. What are these? Reply Delete

You absolutely must you baking paper and it should hang right out the sides of the tin. You use this paper to lift it out after it has been refrigerated overnight Delete

Hi Rock Rose, I served it at room temperature. I baked it in a deep round cake tin and I used a full parchment paper liner. You can buy them in a pack from Lakeland, that is what makes the ridges around the edges as they have wrinkly edges. Here is a link: http://www.lakeland.co.uk/search/ks_cake-liners/q02.r16.1?gclid=CJnb-cXN6b4CFSrpwgodXjgAQQ&src=ggbak&s_kwcid=AL!49!3!38143071131!p!!g!!cake%20tin%20liners&ef_id=Ue0QggAAASjkbGn2:20140608060259:s

They are like cupcake liners, except cake size!

I hope you like it Kanak! It IS melt in the mouth delicious! Reply Delete

Oh Marie, this is my idea of heaven. I LOVE custard but I'm in the minority in my house, so I never make it (or anything custard-y) because I know I'll end up eating it all. But maybe I could make this cake and change their minds. pinning this right now! Reply Delete

I can't imagine anyone NOT liking this Lucy! It's almost addictive! I should have called it Crack cake! lol Reply Delete

Made and LOVED. I suppose I should share the rest of it with the husband and kids, though. I promise I will. Reply Delete

Anna, you don't know how happy it makes me when someone makes what I have created and then comes back to let me know that they enjoyed it. Thank YOU so much for making my day! xxoo Reply Delete

This looks so good. Definitely a treat, but I think everything you make is a treat, Marie. Reply Delete

Oh Carol, you are so kind to me. I eat far too many treats, but you are so right, this is a fabulous treat! I hope you make it sometime! xx Reply Delete

Marie..can you tell me how far ahead I can make this cake? I have friends coming over for dinner Saturday. Can I make it Friday . or Saturday morning?
Thank you. Reply Delete

HI Dorothy! You can certainly make it on Friday evening! It will be fine. It will keep for several days actually without any problem. I hope you all enjoy it like we do! Reply Delete

I can't wait to make this!! My only question is about turning it out. Will it fall apart? I can't find cake liners like that around here. You mentioned that the batter is really runny, what if I used a springform pan and wrapped the sides and bottom in foil so it wouldn't leak? Thoughts?? Reply Delete

I used a cake tin with a loose bottom, but I used a huge piece of baking paper and let it hang out the sides Delete

The batter really is liquidy April! I cannot say for sure that it would not leak, even wrapping it. It will not fall apart. I let mine cool completely in the pan and lifted it out. It came out like a dream. These cake tin liners are just like a cupcake paper. I had a thought though. You could cut out four strips of baking or wax paper that you could lay criss cross across your pan, leaving enough overlang to be able to lift it out easily once it had set for the three hours. Place them into the buttered pan. Butter them. Then lay a sheet of baking or wax paper cut to the size of the bottom over top to hold them down. Butter that too. And then pour in the cake batter. I am sure that would work wonderfully! Let me know how you make out! xxoo Reply Delete

Oh this is such a special cake, it's the kind of cake you make for dessert when having company and everyone loves it. Thanks for the recipe! Reply Delete

You are right Cheri! It is a dessert everyone loves! I hope you try it out! And, you're welcome! Reply Delete

Marie . wanted to let you know that my company enjoyed the Magic Custard Cake. A very easy cake to make bit the result is just delicious. Thank you for the recipe. Reply Delete

Dorothy thank you so much for coming back to let us know! I am so happy your guests enjoyed it!! Reply Delete

I would love to try this recipe, but I find it is very hard to read anything on your page. The background is just too dark. Reply Delete

This is more labor intensive than usual for me, but I gave in to the delicious inviting photo. Once again, what a taste treat, Marie. You are amazing!! Thank you. Reply Delete

Debbie, the background is actually white behind the writing, the print should only show at the sides. I suspect you are on a Mac, which doesn't view properly. I don't know if there is a setting you can change on your machine, or you may want to read on your phone or ipad. They work fine. Other than that, I guess you are out of luck. You can click on the printable recipe link beneath the recipe titles which will take you to a page that has only the recipe on it. Reply Delete

I have this in the oven as we speak. My first try at this type of cake didn't go very well. When I gently fold in the egg whites, how much am I supposed to incorporate them? I didnt want to overfold them so I stopped and poured into my pan with ths egg whites looking lumpy. Is that wrong? Reply Delete

Elaine, when something is properly folded in it is not at all unusual to see streaks of white. If you can't then you have over folded. I think your cake will be fine. I hope your cake turned out well and that you enjoyed it! Reply Delete

Elaine Donohue has left a new comment on your post "Magic Custard Cake":

Marie, as it turned out, my top layer was my some what lumpy egg white layer and was fine.It set up perfectly. The custard is delicious. It was very brown after 45 minutes in a 325○ oven, so I took it out with the worry it wasn't fully cooked, but it was. Thanks so much for this recipe.

Elaine, I accidentally deleted your comment, and so have copied and pasted here via my e-mail! Sorry about that!

I am so very happy that your cake turned out well. I think this is pretty much a NO fail and very forgiving cake! Doing the happy dance for you! xxoo Reply Delete

Hi Marie :)
I just put this cake in the oven. Im making it for my Sister's birthday dinner so I am crossing my fingers it comes out as beautiful as yours! Thanks for posting the recipe. It was easy to whip up. I ll let you know how the end results are. Thanks again! Reply Delete

Just wanted to let you know that we made this yesterday and it came out perfect and was absolutely delicious! Thank you so much for sharing!

We used the seeds from one vanilla pod instead of vanilla extract, which made it taste lovely and natural, and we baked it in a silicon cake mould. Reply Delete

So glad you enjoyed this Faffy Tea! Thank you so much for taking the time to let us know! I love that you used the vanilla seeds. Scrumptious! Reply Delete

This looks wonderful, I really want to make it, but I have a gluten intolerance. Do you think it would work with gluten free flour mix in place of the wheat flour? I make perfect sponges just by substituting this. Thanks! Reply Delete

I cannot say yes with any authority Amy, not having done so. All you can do is to try and see what happens. Let us know how you get on? xx Reply Delete

This is cooling on my side right now and its going to be a long 3 hours as the aroma alone has me drooling if it tastes has good as it smells definately going to be a winner in my home Reply Delete

Hi Marie, I love this post!
I'm fairly new to the baking game, but this was so easy to follow, and thankfully my attempt tasted delicious - definitely will make again. Big thanks! Lydia x Reply Delete

Lydiloo, thanks so much for taking the time to let me know this was enjoyed and worked well for you! I really appreciate your taking the time! xx Reply Delete

I saw your recipe yestarday and I had to try it immediately. O my God! Success at first trial. Thank you so much!
I add some cream of tartar to the whites which made the upper crust look and taste as sponge crust. I almost had to swear to people that this was only one very liquidy batter :). And I follow the suggestion in one comment and add some lime zest and juice also. The cake is almost over.
Thank again and again for sharing this. Reply Delete

Christina I am so happy you made it and enjoyed it! Love your suggestions. That is the fun of cooking, being able to tweak recipes to create something that you really enjoy! I must try some lime zest and juice myself. I do love the flavour of lime! xoxo Reply Delete

Hi Marie I am looking for a cake recipe to make for my family gathering this Christmas , and came across this 1 , looks lovely and easy to make just what am looking for will let you know how I get on. Reply Delete

Looks like it's "to die for". I'm in pain that I can;t eat that right now . Gorgeous, delicious-looking photos ! Reply Delete

This cake looks amazing! All I have on hand is Lilly white, self rising flour. How do you think it'll affect it negatively? Reply Delete

Hi H. I would not use any self rising flour as it has a rising agent in it and the cake would no turn out the way it should. Hope this helps. Delete

Hi! This looks amazing! I was wondering, how do you get it out of the pan without it breaking? Reply Delete

First I line my baking pan. I have cake tin liners that are like paper muffin cases, except they are the size of a cake pan. Also, I use a spring form pan. If you wait until the cake is completely cold, its alot easier to manage also. Hope this helps! Delete

Thanks! My cake worked perfectly. Tasted amazing. And there’s nothing left to freeze. I’ll be making it again apparently �� Reply Delete

I'm not sure what I did wrong (and I hope you still read your comments.) I tried your recipe, and what came out was delicious, but it was a cake. It did not separate into layers, or have a creamy custard center. Just a very moist, and taste cake. Any ideas where I went wrong? Reply Delete

I do still read my comments! I try to always do so. I have no idea of where you went wrong? That's really wierd. Do you live at a really high altitude. Delete

Perhaps your eggs weren't stiff enough?? As the starch settles in the bottom and custard forms in the middle, the air in the whipped egg white rises to the top under heat and makes up the fluffy top cake layer. Delete

This happened to me the first time I tried it. It was lovely, but just a cake. I had forgotten to add the warmed milk! Delete

I've made this cake in September 2020 and have to say I'll make it again, it has lots of potential. Thank you for sharing the recipe.
In my case I say potential because of the adaptations I have to make in the future until I get it perfect for us.
The taste is there, no doubt about that, but I had some problems with it. Partially because I used a too large baking tray, 31 cm x 20cm, but most of all because I have to use gluten-free flour.
As I have coeliac disease I have no choice in the flour, but I usually add some almond flour to my cakes in order to counterbalance that. This being the first time I made the recipe, I followed it by the letter. However, the bottom layer (where the flour settles) is too dry, as gluten-free flour usually is. Also, I think 160C is a bit too high temperature for this sort of cake, the top layer ended up separating from the custard layer, there's a gap between the two!
So, this is what I'll do next time:
- use a smaller baking tray, something like the one you used.
- definitely use buttered parchment paper, rather than just buttering the baking tray (again, you're right on that)
- use 50% gluten-free flour and 50% almond flour
- bake it in bain-marie (hot water bath) at lower temperature (140C maybe?) and for a bit longer than 60 minutes
Thanks again for sharing the recipe, I'll carry on experimenting and am sure it'll be great. Reply Delete

Thanks so much for sharing your gluten free adaptations Mara! I am happy that you were able to make something edible at least. I am so grateful I don't have that problem! ((((hugs)))) xoxo Delete

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This allows you to monitor the pan's temperature without having to use a separate thermometer. The temperature gauge is conveniently located on the handle, making it easy to read while you're cooking. In addition to its cooking capabilities, the Magical Cooking Pan is also designed with safety in mind. Its handle stays cool to the touch, preventing burns and accidents in the kitchen. The pan is also made with durable materials that are built to last, ensuring that you can enjoy its magical cooking abilities for years to come. In conclusion, the Magical Cooking Pan from Lakeland is a game-changer in the kitchen. Its ability to cook food evenly and quickly, along with its versatility and safety features, make it an essential tool for any home cook. Whether you're a novice or an experienced chef, the Magical Cooking Pan will revolutionize your cooking experience..

Reviews for "Elevate your cooking skills with the magical cooking pan from Lakeland"

- John - 2 stars - I was really disappointed with the Magical cooking pan from Lakeland. It claims to be non-stick, but everything I cooked in it stuck to the bottom. I followed all the instructions and even tried using different oils, but nothing seemed to work. The pan also started to lose its coating after just a few uses, which is not what I expected from a supposedly high-quality product. Overall, I would not recommend this cooking pan.

- Emily - 1 star - I bought the Magical cooking pan from Lakeland hoping it would make my cooking experience easier, but it turned out to be a complete waste of money. The pan heats up unevenly, resulting in some parts of the food being burned while others remain undercooked. The handle also gets incredibly hot, making it difficult to handle the pan safely. I tried contacting customer service to address these issues, but they were unhelpful and dismissive. I would not recommend this pan to anyone.

- Sarah - 2 stars - The Magical cooking pan from Lakeland was a disappointment for me. The advertised non-stick feature did not live up to its claims, as I found food sticking to the pan even when using oil or butter. The pan also feels quite flimsy and lightweight, which makes me question its durability. Additionally, it is not dishwasher safe, which is inconvenient for someone like me who relies on the dishwasher for easy clean-up. Overall, I would not repurchase this cooking pan.

- Michael - 2 stars - I had high hopes for the Magical cooking pan from Lakeland, but it failed to meet my expectations. The non-stick coating started to peel off after just a few uses, causing concerns about the safety of the pan. The pan also did not distribute heat evenly, resulting in some parts of my dishes being overcooked while others were undercooked. For the price I paid, I expected a much better quality product. I would not recommend this cooking pan.

Discover the versatility of the magical pan from Lakeland in the kitchen