There are two kinds of people in the world.
(I really hate when people say that. Are things really so simple that there are only two kinds of people in the world. TWO? Clearly not. That’s like saying… there are two kinds of people in the world: people who think like I do, and all the wrong people who disagree with me.)
That being said… There are eighteen thousand forty-something kinds of people in the world, some of them have the patience and confidence of saints in making elaborate layer cakes, and the rest of us want to slop some batter in a dish, under-bake it, scoop it out with a spoon and call it cake.
I ain’t no saint, and you don’t look much like one either.
Let’s say thanks to the egg. Eggs will do all the lifting (heavy and otherwise) in this cake.
We separate the egg yolks from the whites. The egg yolks will add a richness and when beaten well with granulated sugar, become creamy and thick.
Egg whites are a different story. Whipped egg whites add volume, structure, and a light-as-air quality to your pudding cake.
It’s science… and, under-baking the cake just right is instinct. We’ve got those. Keep it tight.