Dessert
"It's what's for dessert."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 6 ounces self rising flour, sifted
- 2 medium eggs
- 1⁄4 lb unsalted butter, softened
- 1⁄4 lb dark brown sugar
-
For The Sauce
- 2 ounces unsalted butter, softened
- 1 ounce dark brown sugar
- 2 tablespoons heavy whipping cream
- creme fraiche, to serve
directions
- Heat oven to 350°F.
- Grease 4 6-ounce pudding basins or ramekins and line the bases with baking parchment paper.
- Beat the flour, eggs, butter and sugar until smooth.
- Spoon the mixture into basins and bake for 20 minutes until risen and springy to the touch.
- ---To Make The Sauce---.
- Heat the butter, sugar and cream until the sugar dissolves.
- Boil for 1 minute until thick.
- Turn out the puddings onto serving plates.
- Drizzle with sauce and serve with crème fraiche.
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Reviews
-
Whilst browsing through Recipezaar, this “dessert” recipe caught my eye because all the ingredients except for the sauce are just thrown in bowl and beaten until the mixture is a smooth in texture. It came together so quickly. I sampled the mixture before it went into the oven and it had a good butterscotch flavour even before it was cooked, therefore I knew I was in for a “treat”. About 5 minutes before the ramekins were ready to taken out, I started cooking the sauce. I particularly liked this dessert because it is soooooo easy to prepare and it’s low in salt and not overly sweet. I would REALLY recommend you trying this dessert. Very little effort for a big flavour. -
This was so easy to make and absolutely delicious. I made extra sauce for it as it was so good. It also tastes really fattening so makes a great winter dessert! -
Wow! -
Un-freakin'-believable! LOVED this! I'm a little ignorant about some of the finer things in life, so I'd never experienced creme fraiche. When I opened the tub and tasted it, I found it odd -- somewhat like a cross between sour cream and yoghurt. I served it up anyway, and it was PERFECT with the buttery sweet sauce! I'll certainly make it again!
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
