For the pudding: Mix together 5 tablespoons of milk, sugar and the pudding powder until smooth. In a pot bring the rest of the milk to a boil. Remove from the stove and whisk in the pudding powder mixture. While stirring constantly, cook the pudding for at least 1 minute. Pour the pudding into another bowl. Place cling film directly on top of the pudding and cool for 20-30 minutes.
Preheat the oven to 180°C. Line a spring form pan (ca. 26cm diameter) with parchment paper.
For the cake: Add all the ingredients together in a large bowl, excluding the boiling water. Using an electric mixer, combine the ingredients until smooth. Add the water a little bit at a time, mixing well with each addition. Pour the cake batter into the spring form pan, and bake for 30-35 minutes. Allow the cake to cool completely in the spring form. When the cake is cooled, remove it from the pan and crumble it into small pieces. Stir in the gummy worms.
Layer the pudding and the crumbled cake in glasses or in a large, clean flower pot. Decorate with gummy worms.
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