Description (Some HTML is OK)
Now this is a delicious dessert that is fairly easy to say the least. I stole it from James Martin, but I've made a few tiny modifications. It's delicious with raspberriers or any other tangy fruit for a start. And makes the perfect addition to any successful dinner party.
Makes 6 servings
- 175g (6oz) of butter
- 150g (5oz) caster sugar (regular does fine)
- 1 vanilla pod, fresh as possible
- 3 eggs
- 175g (6oz) of plain flour
- 1 rounded tsp baking Powder
- Dariole Moulds (muffin tins)
- Palette knife (or other preferred tool)
Preparation (Some HTML is OK)
1. First, preheat your oven to 200°C (that’s 392F) Butter six dariole moulds with a little butter. Yeah, dariole moulds? Not a lot of people have them in their kitchen, so use a muffin tin or tray of moulds for cupcakes – works perfect.
2. Slash the butter and caster sugar in a bowl and add the nice, sticky, black seeds from the vanilla pod by splitting it open and scraping them out into the bowl. Cream all this together in your bowl, until it becomes soft, smooth and pale. Now beat in the eggs one by one, finish by sifting in the flour and baking powder and stirring it until combined.
3. Fill your moulds up a three-quarters full – they rise a fair bit, so keep this in mind. Bake the darlings for 20-25 minutes until they’re golden and risen. Loosen the puddings with a palette knife, be careful not to damage the moulds if they have a Teflon surface. If you’ve buttered the moulds well enough – they should loosen easily. Turn them onto plates (by cutting their top off – they’re able to stand correctly and will look less like cupcakes!).
4. Serve with any kind of jam and a knob of ice cream. Bon appetite!