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HOLIDAY HOT CAKE WITH EGGNOG CREAM

HOLIDAY HOT CAKE WITH EGGNOG CREAM

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Serves: 6-8

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  • Express Recipe
  • Nigella Recipe
  • Vegetarian

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.

Browse here for even more easy Christmas pudding recipes.

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Ingredients

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  • 150 grams plain flour
  • 300 grams 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
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Method

  1. Preheat oven to 220°C/gas mark 7/425ºF and place a baking sheet on the shelf. Put water on to boil.
  2. 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.
  3. Put into a greased, round baking dish (23cm diameter x 6cm deep / 9 inch round x 2¼ inches deep).
  4. 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.
  5. 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.
  6. 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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  • This is delicious and so easy to make. There is plenty of sauce and the sponge is so light. I served it with ice cream but I can imagine the egg nog cream would be a better addition. Will definitely be making this over Christmas.

    Posted by Misssixty on 21st Oct 2012 at 20.19