Holiday Hot Cake Pudding With Eggnog Cream

 

A warming, welcoming pudding full of seasonal spice that can be thrown together in a matter of minutes. Truly a comfort pudding. Sit down and have a nosh.

Ingredients

• 1 cup all-purpose flour
• 1 ½ 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
• 1 ½ 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 and top the pudding with it.
6. Put the cream and advocaat into a bowl. Using an electric whisk, whip until thick but still soft. Serve with the Holiday Hotcake pudding.

Thanx to Nigella Lawson