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Categories:Viewed: 86 - Published at: 9 years ago
Ingredients
- 1/2 cup brandy
- 3/4 cup currants
- 5 tablespoons unsalted butter
- 1/2 cup sugar
- 3 eggs
- 1 2/3 cups self-rising flour
- 1 teaspoon baking powder
- 2 tablespoons light corn syrup or 2 tablespoons golden syrup, plus 1/4 cup, for serving
- light cream, for serving (single)
Method
- Heat the brandy until it is just warm to the touch. Place the currants in a bowl and pour in the warmed brandy. Set aside for at least 3 hours.
- Preheat oven to 350°F Butter four 1-cup pudding molds, custard cups or ramekins. Fill a baking dish (large enough to hold the molds) half-full with water. Place in oven.
- Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour and baking powder and beat, Add the currants and brandy and stir.
- Pour the batter into the molds, filling them three-fourths full. Cover loosely with aluminum foil and place in the baking dish. Cook for 45-50 minutes, or until a skewer inserted in the middle of a pudding comes out clean and they are puffed and golden,.
- Place the extra syrup in a small saucepan and cook over low heat for 3-4 minutes, until warm.
- Serve the Spotted Dog warm wirh cream and the warmed syrup.
