Cottage Pudding with Brandy Caramel Sauce

Name: Cottage Pudding with Brandy Caramel Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 4 teaspoons baking powder; 2 Tbsps brandy; 4 Tbsps (1/2 stick) butter; 1 egg, well beaten; 2 eggs, separated into yolks and whites; 319 grams 1/4 cups flour; 118 milliliters heavy cream; 227 grams cup light brown sugar; 237 milliliters milk; 1 teaspoons salt; 135 grams 2/3 cup (about sugar; 1 teaspoons vanilla; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Cottage Pudding with Brandy Caramel Sauce a try. One serving contains 316 calories, 5g of protein, and 9g of fat. This recipe serves 12. A mixture of salt, eggs, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a vegetarian diet.

Instructions

For the Cake: Move the oven rack to the center position and preheat the oven to 350°F. In a medium bowl whisk together flour, baking powder, and salt and set aside. Grease and flour a 9-by 9-inch baking dish and set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Baking Pan

Whisk

Bowl

Oven

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and soft, about 3 minutes.

Ingredients you will need

Butter

Cream

Equipment you will use

Stand Mixer

Bowl

Add sugar gradually, then add the egg, mixing until just combined, about 15 seconds. Reduce speed to low, then with machine running, alternately add milk and flour mixture, in three batches, stopping to scrape down sides as necessary, until fully incorporated. Stir in vanilla and pour batter into prepared baking dish.

Ingredients you will need

Vanilla

All Purpose Flour

Sugar

Milk

Egg

Equipment you will use

Baking Pan

Bake until the top of the cake is a light golden brown and a cake tester comes out clean, about 35 minutes.

Equipment you will use

Oven

Transfer to a wire cooling rack and let cool at least 10 minutes.

Equipment you will use

Wire Rack

For the Sauce: Wipe out stand mixer bowl. Cream the butter on medium speed until light and soft, about 3 minutes. Reduce speed to low and add sugar gradually. Slowly stir in the brandy.

Ingredients you will need

Brandy

Butter

Cream

Sauce

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the yolks and cream, beating until just combined.

Ingredients you will need

Cream

Egg Yolk

Transfer mixture to a double boiler and cook over hot water whisking constantly until light and smooth, 7 to 10 minutes.

Ingredients you will need

Water

Equipment you will use

Double Boiler

Whisk

Remove brandy mixture from heat. Carefully clean stand mixer bowl and attach whisk head. Beat the egg whites on medium-high speed until soft peaks form, about 2 minutes.

Ingredients you will need

Egg Whites

Brandy

Equipment you will use

Stand Mixer

Whisk

Bowl

Pour brandy mixture over egg whites then quickly whisk together. Using a wooden skewer, poke 50 to 60 holes in the surface of the cake, then slice to serve.

Ingredients you will need

Egg Whites

Brandy

Equipment you will use

Skewers