"
Indulgent and perfectly balanced dessert!|Worth the effort, absolutely heavenly!|Kids fought over the last slice!|The dulce de leche is addictive!|Satisfied my sweet tooth perfectly!|Better than the restaurant version!|My new go-to impressive dessert!|The textures are simply magical!
"
Original Pull Me Cake Recipe
Learn how to make this irresistible Parker's-inspired Pull Me Cake at home. This indulgent dessert combines rich milk cake soaked in sweetness, dulce de leche, creamy vanilla ice cream, and chocolate brownie crumble for an unforgettable treat that's easier to make than you think!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">250g all-purpose flour</li>
<li class="ingredients-single-item">250g granulated sugar</li>
<li class="ingredients-single-item">2 tsp baking powder</li>
<li class="ingredients-single-item">1/2 tsp salt</li>
<li class="ingredients-single-item">4 large eggs</li>
<li class="ingredients-single-item">250ml whole milk</li>
<li class="ingredients-single-item">120ml vegetable oil</li>
<li class="ingredients-single-item">2 tsp vanilla extract</li>
<li class="ingredients-single-item">400g sweetened condensed milk (for dulce de leche)</li>
<li class="ingredients-single-item">200ml evaporated milk</li>
<li class="ingredients-single-item">200ml double cream</li>
<li class="ingredients-single-item">1 liter good quality vanilla ice cream</li>
<li class="ingredients-single-item">150g dark chocolate</li>
<li class="ingredients-single-item">100g unsalted butter</li>
<li class="ingredients-single-item">150g caster sugar</li>
<li class="ingredients-single-item">2 eggs</li>
<li class="ingredients-single-item">75g all-purpose flour</li>
<li class="ingredients-single-item">25g cocoa powder</li>
<li class="ingredients-single-item">1/4 tsp halal-friendly gelatin powder</li>
<li class="ingredients-single-item">2 tbsp water</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
First, let's prepare the dulce de leche. Pour the sweetened condensed milk into a heatproof bowl. Cover tightly with foil and place in a large pot. Fill the pot with enough water to reach halfway up the sides of the bowl. Bring to a simmer over medium heat, then reduce to low and cook for 2-3 hours, adding more water as needed. The condensed milk will transform into a golden, caramel-like substance. Once done, remove from heat, allow to cool slightly, then whisk until smooth. Refrigerate until needed.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
For the milk cake, preheat your oven to 180°C. Grease and line a 23cm square cake tin with parchment paper. In a large bowl, sift together the flour, 250g granulated sugar, baking powder, and salt. In another bowl, whisk the 4 eggs, then add 250ml whole milk, vegetable oil, and 1 tsp vanilla extract. Gradually add the wet ingredients to the dry, mixing until just combined – don't overmix, mate!
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Pour the cake batter into the prepared tin and bake for 25-30 minutes, until golden and a skewer inserted comes out clean. While still warm, poke holes all over the cake using a fork or skewer. Mix the evaporated milk and double cream with 1 tsp vanilla extract, then pour this mixture over the warm cake, allowing it to soak in completely. This will make your cake lovely and moist – exactly what we want for a proper milk cake!
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
For the brownie crumble, reduce oven temperature to 170°C. Line a small baking tin with parchment. Melt the dark chocolate and butter together in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). In a separate bowl, whisk 2 eggs with 150g caster sugar until pale and fluffy, about 3-4 minutes. Fold in the chocolate mixture, then sift in 75g flour and cocoa powder. Mix gently until just combined.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Pour the brownie batter into the prepared tin and bake for 20-25 minutes until just set but still slightly fudgy in the center. Let it cool completely, then crumble roughly with your fingers – aim for some bigger chunks and some smaller crumbs for a lovely texture contrast.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
About 30 minutes before assembly, take the vanilla ice cream out of the freezer to soften slightly. Line a 23cm square tin (the same size as your cake) with plastic wrap, leaving overhang on all sides. Press the softened ice cream evenly into the tin to create a slab, then return to the freezer to firm up for at least 2 hours.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
To prepare the gelatin for stabilizing the final assembly, sprinkle the gelatin powder over 2 tbsp cold water and let it bloom for 5 minutes. Then heat it gently (microwave for 10-15 seconds or over a low heat) until dissolved but not boiling. Let it cool slightly.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Now for the fun part – assembly! Place the milk-soaked cake on a serving plate. Whisk 2 tablespoons of the cooled gelatin mixture into the dulce de leche to help it set properly. Spread half the dulce de leche over the cake evenly. Carefully place the ice cream slab on top, then spread the remaining dulce de leche over the ice cream. Work quickly so the ice cream doesn't melt too much!
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Generously sprinkle the brownie crumble over the top, pressing it lightly into the dulce de leche so it sticks. Return the entire cake to the freezer for at least 4 hours, or ideally overnight, to set completely.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 10</h4>
To serve, remove from the freezer about 10 minutes before slicing to soften slightly. For the classic "pull me" effect, use a warm knife (dipped in hot water and dried) to cut, then pull slices away from each other to create that gorgeous stretchy dulce de leche effect. Brilliant! Enjoy this showstopper dessert that's sure to impress your guests.
</li>
</ol>
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Guilty Chef FAQ for
Parker's
Original Pull Me Cake Recipe
What ingredients are used in Original Pull Me Cake from Parker's?
Parker's Original Pull Me Cake features four distinct layers: a moist milk-soaked cake base, homemade dulce de leche, vanilla ice cream, and chocolate brownie crumble. The cake is known for its signature "pull me" effect where the dulce de leche stretches dramatically between slices.
How to cook Original Pull Me Cake from Parker's at home?
Learn how to cook Original Pull Me Cake from Parker's by creating each component separately: make a milk-soaked cake, prepare homemade dulce de leche (2-3 hours of simmering), bake chocolate brownie crumble, and layer with vanilla ice cream. The secret is in the assembly and proper freezing between layers to achieve that signature stretchy pull effect when serving.
What gives the Pull Me Cake its signature stretchy effect?
The stretchy effect comes from properly prepared dulce de leche stabilised with a small amount of halal-friendly gelatin. The cake must be frozen thoroughly before serving, then allowed to thaw slightly (about 10 minutes) so the dulce de leche reaches the perfect consistency for that dramatic stretch.
Can I make a simplified version of this dessert with less preparation time?
Yes! Use store-bought dulce de leche (or canned caramel), a simple vanilla sheet cake, quality vanilla ice cream, and brownie pieces or chocolate cookie crumbs. While not identical to Parker's original, this shortcut version still delivers the same delightful flavour combination with significantly less effort.
How long will this dessert keep in the freezer?
When properly stored in an airtight container, this layered dessert will keep well in the freezer for up to 2 weeks. For best results, wrap individual portions in cling film after the initial freeze to prevent ice crystals and preserve the texture of each component.
More Recipes from
Parker's
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"description": "Learn how to make this irresistible Parker's-inspired Pull Me Cake at home. This indulgent dessert combines rich milk cake soaked in sweetness, dulce de leche, creamy vanilla ice cream, and chocolate brownie crumble for an unforgettable treat that's easier to make than you think!",
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"text": "First, let's prepare the dulce de leche. Pour the sweetened condensed milk into a heatproof bowl. Cover tightly with foil and place in a large pot. Fill the pot with enough water to reach halfway up the sides of the bowl. Bring to a simmer over medium heat, then reduce to low and cook for 2-3 hours, adding more water as needed. The condensed milk will transform into a golden, caramel-like substance. Once done, remove from heat, allow to cool slightly, then whisk until smooth. Refrigerate until needed."
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{
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"name": "Prepare milk cake batter",
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{
"@type": "HowToStep",
"name": "Bake and soak cake",
"text": "Pour the cake batter into the prepared tin and bake for 25-30 minutes, until golden and a skewer inserted comes out clean. While still warm, poke holes all over the cake using a fork or skewer. Mix the evaporated milk and double cream with 1 tsp vanilla extract, then pour this mixture over the warm cake, allowing it to soak in completely. This will make your cake lovely and moist – exactly what we want for a proper milk cake!"
},
{
"@type": "HowToStep",
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},
{
"@type": "HowToStep",
"name": "Prepare gelatin",
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},
{
"@type": "HowToStep",
"name": "Assemble the cake",
"text": "Now for the fun part – assembly! Place the milk-soaked cake on a serving plate. Whisk 2 tablespoons of the cooled gelatin mixture into the dulce de leche to help it set properly. Spread half the dulce de leche over the cake evenly. Carefully place the ice cream slab on top, then spread the remaining dulce de leche over the ice cream. Work quickly so the ice cream doesn't melt too much!"
},
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"name": "Serve",
"text": "To serve, remove from the freezer about 10 minutes before slicing to soften slightly. For the classic \"pull me\" effect, use a warm knife (dipped in hot water and dried) to cut, then pull slices away from each other to create that gorgeous stretchy dulce de leche effect. Brilliant! Enjoy this showstopper dessert that's sure to impress your guests."
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"@type": "Review",
"author": "Sofia Martinez",
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"reviewBody": "I made this for my husband's birthday and it was a complete showstopper! The dulce de leche is absolutely addictive and that stretchy pull effect made everyone gasp. Worth every minute of preparation!",
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"@type": "Review",
"author": "Raj Patel",
"datePublished": "2024-05-12",
"reviewBody": "The combination of textures in this dessert is simply magical! The milk cake base is perfectly moist, and the contrast between the cold ice cream and warm dulce de leche is absolutely heavenly. My new go-to impressive dessert!",
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"@type": "Review",
"author": "Astrid Johansson",
"datePublished": "2024-05-18",
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"author": "Liam O'Connor",
"datePublished": "2024-05-20",
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}
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}
},
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}
},
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