fat for greasing
3/4 stick (6 Tbsp) 75 g butter
1/3 cup (75 g) 3oz castor sugar
3 eggs, separated
3 tbsp (60 ml) single cream or milk
1 tbsp (15 ml) brandy
1 1/4 cups (150 g) 5 oz ground almonds
3/4 stick (6 Tbsp) 75 g butter
1/3 cup (75 g) 3oz castor sugar
3 eggs, separated
3 tbsp (60 ml) single cream or milk
1 tbsp (15 ml) brandy
1 1/4 cups (150 g) 5 oz ground almonds
method
1. Grease 8 dariole moulds.
2. Set the oven at 160°c (325°f) gas 3.
3. In a mixing bowl, cream the butter and sugar until light and fluffy.
4. Stir in the egg yolks, cream or milk, brandy and ground almonds.
5. In a clean, grease free bowl, whisk the egg whites until just stiff, and fold lightly into the mixture.
6. Three quarters fill the dariole moulds and bake for 20 - 25 minutes, until the puddings are firm in the centre and golden brown.
7. Turn out on to individual plates and serve with Vanilla Custard.
2. Set the oven at 160°c (325°f) gas 3.
3. In a mixing bowl, cream the butter and sugar until light and fluffy.
4. Stir in the egg yolks, cream or milk, brandy and ground almonds.
5. In a clean, grease free bowl, whisk the egg whites until just stiff, and fold lightly into the mixture.
6. Three quarters fill the dariole moulds and bake for 20 - 25 minutes, until the puddings are firm in the centre and golden brown.
7. Turn out on to individual plates and serve with Vanilla Custard.
serving amount
serves 4 - 8
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