viernes, 23 de diciembre de 2016

{Holiday Hot Cake With Eggnog Cream}

A warming, welcoming pud full of seasonal spice that can be thrown together in a matter of minutes. Truly a pudding to give thanks for.

Serves: 6-8


150 g. plain flour
300 g. light brown muscovado sugar
1 teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons mixed spice
125 ml. full fat milk
60 ml. vegetable oil
1 large egg
6 teaspoons butter
500 ml. boiling water
350 ml. double cream
125 ml. advocaat


Preheat oven to 220°C/gas mark 7/425ºF and place a baking sheet on the shelf. Put water on to boil.
Mix together the flour, 100g / ½ cup of the sugar, the baking powder, 1 teaspoon of the ground ginger, 1 teaspoon of the mixed spice, and the milk, oil and egg.
Put into a greased, round baking dish (23cm diameter x 6cm deep / 9 inch round x 2¼ inches deep).
In another bowl, mix together the remaining 200g / 1 cup of sugar with the remaining teaspoons each of mixed spice and ground ginger, and sprinkle over the batter in its baking dish. Dot the butter on top and pour the boiling water over the mixture. Trust me.
Put the dish on the baking sheet in the oven for 30 minutes. Let stand for 10 minutes before serving, and make sure you scoop out the sauce beneath the sponge in the dish.
Put the cream and advocaat into a bowl. Using an electric whisk, whip until thick but still soft. Serve with the Holiday Hotcake.

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