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Holiday Hot Cake With Eggnog Cream

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Holiday Hot Cake With Eggnog Cream
Photo by Lis Parsons

Ingredients

Serves: 6-8

Metric Cups
  • 150 grams plain flour
  • 300 grams light brown muscovado sugar
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons mixed spice
  • 125 millilitres full fat milk
  • 60 millilitres vegetable oil
  • 1 large egg
  • 6 teaspoons butter
  • 500 millilitres boiling water
  • 350 millilitres double cream
  • 125 millilitres advocaat
  • 1 cup all-purpose flour
  • 1½ cups light brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons mixed spice
  • ½ cup whole milk
  • ¼ cup vegetable oil
  • 1 large egg
  • 6 teaspoons butter
  • 2 cups boiling water
  • 1½ cups heavy cream
  • ½ cup advocaat

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.
  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.

Tell us what you think

What 6 Others have said

  • This lovely pudding is comfort food at its seasonal best. A firm family favourite now. I don't know how I managed before it.

    Posted by Hedgewitch55 on 21st October 2015
  • This year, we are at family for the main event so I shall sadly miss out on the fun of cooking Christmas dinner...but I plan to make this as a special pud over the festive break. I love eggnog anything, and this sounds so comforting and perfect. Merry Christmas to everyone, and thank you Nigella for bringing me so much joy over the years with your beautiful writing, food and inspiration. Best wishes. X

    Posted by Kylielovesthis on 18th December 2013
  • I am a bit scared ....... but the water part is exciting.... i have to try this when i am home.

    Posted by subhambhardwaj on 16th December 2013
  • Love your food ... you make cooking enjoyable. We all love you. Pauline and girls xxxx

    Posted by paulinearty on 30th November 2013
  • Thanks Nigella and all the best to you during the Holidays and the New Year! You do a fantastic job of teaching people about the joys of good food and eating it of corse! Regards Joseph.

    Posted by Joseph the Chef on 27th November 2013
  • 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 October 2012
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