Brandy Pudding Cakes

Name: Brandy Pudding Cakes
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

11 ingredients

5 steps

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

Directions

1

Preheat the oven to 350°F. Lightly grease four 3/4-cup ramekins or ovenproof dishes. Place in a roasting pan.
2

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.
3

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.
4

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.
5

Bake for 25-30 mins or until firm. Serve immediately dusted powdered sugar and drizzled with custard.