Eggless Custard cranberry cake with butterscotch mustard sauce


I love experimenting with my integrants. So this time it’s a unique combination, might sound very weird too, but it is just awesum. We all have used mustard in our savoury items be it in burgers or pizzas along with mustard sauce or mustard pastes in curries but never thought of mustard in a dessert. I always wanted to include mustard in my desserts, but never knew how to. While browsing to few food blogs, I was over whelmed to see Saucy Mama’s recipes which included butterscotch mustard sauce recipe. It sounds bizarre to know mustard and butterscotch getting gel in a single recipe, so I thought why not try them.  Earlier I was a bit apprehensive about the flavors but what came out as the output was a big thumbs up. The mild extracts of mustard and sweet caramelized flavors of butterscotch along with a slice of fruity cake makes it out of the world. The best part is it is eggless. You will fall in love with this combination. Let me share this recipe now.

Preparation Time: 25 minutes

Baking Time:  30 minutes

Servings: 4


For the cake:

1 cup All purpose flour

1 tbsp custard powder

1/4 cup Whole milk

½ cup sugar

½ cup vegetable oil

½ tsp baking powder

¼ tsp baking soda

½ tsp vanilla essence

¼ cup cranberries


For the topping:

½ cup heavy  cream

1 tbsp icing sugar


For the butterscotch

2 tbsp unsalted butter

¼ cup heavy cream

¼ cup brown sugar

1 tbsp Mustard sauce


Procedure for cake:

Sieve all the dry ingredients (flour, custard powder, baking powder and baking soda) and keep aside. In a large pan, add vegetable oil and sugar and blend them using a whisk. Once they have incorporated well, add vanilla essence and milk and mix again. Now, fold in the dry ingredients.

Pre-heat the oven at 150 degree Celsius for 10 minutes. Grease a baking tin and pour the batter. Place the cake tin and bake it for 30 minutes at 180 degree Celsius.

For the icing:

This is the simplest and the easiest of all. Just whip the cream and sugar till they form stiff peaks.

For the butterscotch mustard sauce:

Now, the final and the showstopper : the sauce. In a pan, melt the butter, mustard sauce and sugar in a medium heat. Stir them continuously till the sugar melts. Now, add the heavy cream and stir well.  You will get to have the sweet aroma around.  Turn off and stir again. Slowly, the sauce will tend to thicken. Let it cool properly.

Top the cake with whipping cream and butterscotch mustard sauce. Slice them and serve. I tried this cake using cranberries and custard powder, but it can go well with any other combination or even just chocolate. This recipe is something out of the box and truly amazing.

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