adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cinnamon-spiced puddings with honeyed nashi
Cinnamon-spiced puddings with honeyed nashi
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Chai tea-inspired puddings - an indulgent afternoon delight.
Ingredients:
  • 150g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) honey
  • 2 eggs
  • 300g (2 cups) self-raising flour
  • 1.25 gm cinnamon
  • 1/4 tsp ground cardamom
  • 125ml (1/2 cup) milk
  • Double cream, to serve
  • 40g butter
  • 2 nashi, quartered, cored, cut into thin slices
  • 80ml (1/3 cup) honey
Instructions:
  • Preheat your oven to 160°C. Grease six 250ml (1-cup) ovenproof ramekins generously with butter.
  • In a large bowl, cream together the butter, sugar, and honey with an electric beater until pale and creamy. Add the eggs one at a time, beating well after each addition. Gently fold in the flour, cinnamon, cardamom, and milk using a metal spoon until combined.
  • Evenly distribute the cake mixture into the ramekins and use a teaspoon to level the surface. Place them on a baking tray and bake in the oven for 45-50 minutes until a skewer inserted in the center comes out clean.
  • For the honeyed nashi, melt butter in a large frying pan until foamy. Cook nashi for 2-3 minutes on each side until golden. Stir in honey and simmer for 1 minute until melted. Let it sit until bubbles disappear.
  • To serve, garnish each pudding with the honeyed nashi slices and a dollop of cream on top.

Similar Recipes