Brandy Pudding Cakes - cooking recipe

Ingredients
    7 tbsp butter, chopped
    1 cup granulated sugar
    3 tsp brandy extract
    1/3 cup self-rising flour
    1 tsp ground nutmeg
    2/3 cup ground hazelnuts
    2 None eggs
    1/2 cup milk
    1 cup packed brown sugar
    None None Powdered sugar, to dust
    None None Custard sauce, to serve
Preparation
    Preheat the oven to 350\u00b0F. Lightly grease four 3/4-cup ramekins or ovenproof dishes. Place in a roasting pan.
    Place butter, granulated sugar and 1 tsp brandy extract in a medium saucepan on low heat. Stir for 2-3 mins or until sugar dissolves and butter melts. Cool to room temperature.
    Sift flour and nutmeg into a large bowl; stir in hazelnuts. Whisk eggs and milk in a medium bowl. Stir into flour with butter mixture. Divide among prepared dishes.
    Mix brown sugar, remaining 2 tsp brandy extract and 1/2 cup boiling water in a small bowl; gently pour over puddings. Pour enough hot water into roasting pan to come halfway up sides of ramekins.
    Bake for 25-30 mins or until firm. Serve immediately dusted powdered sugar and drizzled with custard.

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