Self-saucing brandy puddings
Serve puddings hot; cake mixture absorbs the sauce as if cools. Note
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Ingredients
- 100 grams butter, chopped
- 3/4 cup caster sugar
- 3 teaspoons 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
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