Name: Self-saucing brandy puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 100 gram butter, chopped; 3/4 cup caster sugar; 3 teaspoon brandy essence; 1 1/3 cup self-raising flour; 1 teaspoon ground nutmeg; 1/2 cup hazelnut meal (ground hazelnuts); 2 eggs; 1/2 cup milk; 1 cup firmly packed brown sugar; icing sugar, to dust; bought custard, to serve

Ingredients

100 gram butter, chopped

3/4 cup caster sugar

3 teaspoon brandy essence

1 1/3 cup self-raising flour

1 teaspoon ground nutmeg

1/2 cup hazelnut meal (ground hazelnuts)

2 eggs

1/2 cup milk

1 cup firmly packed brown sugar

icing sugar, to dust

bought custard, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Lightly grease 4 x 3/4-cup ramekins or ovenproof dishes. Place in a roasting pan.

2.Place butter, caster sugar and 1 teaspoon essence in a medium saucepan over low heat. Stir for 2-3 minutes or until sugar dissolves and butter melts. Cool to room temperature.

3.Sift flour and nutmeg into a medium bowl; stir in hazelnut meal. Whisk eggs and milk in a jug. Stir into flour with butter mixture. Divide mixture among prepared dishes.

4.Combine brown sugar, remaining essence and 1/2 cup boiling water in a small heatproof jug; gently pour over puddings. Pour enough hot water into roasting pan to come halfway up side of ramekins. Bake for 25-30 minutes or until firm. Serve at once dusted with icing sugar and drizzled with custard.

Serve puddings hot; cake mixture absorbs the sauce as if cools.
Note

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Ingredients

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