Spotted Dog

Name: Spotted Dog
Ingredients: 1/2 cup brandy; 3/4 cup currants; 5 tablespoons unsalted butter; 1/2 cup sugar; 3 eggs; 1 2/3 cups self-rising flour; 1 teaspoon baking powder; 2 tablespoons light corn syrup or 2 tablespoons golden syrup, plus 1/4 cup, for serving; light cream, for serving (single)

9 ingredients

6 steps

Ingredients

1/2 cup brandy
3/4 cup currants
5 tablespoons unsalted butter
1/2 cup sugar
3 eggs
1 2/3 cups self-rising flour
1 teaspoon baking powder
2 tablespoons light corn syrup or 2 tablespoons golden syrup, plus 1/4 cup, for serving
light cream, for serving (single)

Directions

1

Heat the brandy until it is just warm to the touch. Place the currants in a bowl and pour in the warmed brandy. Set aside for at least 3 hours.
2

Preheat oven to 350°F Butter four 1-cup pudding molds, custard cups or ramekins. Fill a baking dish (large enough to hold the molds) half-full with water. Place in oven.
3

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour and baking powder and beat, Add the currants and brandy and stir.
4

Pour the batter into the molds, filling them three-fourths full. Cover loosely with aluminum foil and place in the baking dish. Cook for 45-50 minutes, or until a skewer inserted in the middle of a pudding comes out clean and they are puffed and golden,.
5

Place the extra syrup in a small saucepan and cook over low heat for 3-4 minutes, until warm.
6

Serve the Spotted Dog warm wirh cream and the warmed syrup.