Holiday Hot Cake

  • Preparation Time25 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyMedium
150g plain flour
300g light muscavado sugar
1 tsp baking powder
2 tsp ground ginger
2 tsp mixed spice
125ml full fat milk
60ml vegetable oil
1 medium egg
6 tsp butter
500ml water (boiling)
350ml double cream
125ml Advocaat

Preheat oven to 220°C/gas mark 7 and place a baking sheet on the shelf. Put water on to boil.

Mix together the flour, 100g of the sugar, the baking powder, 1 teaspoon of the ground ginger, 1 teaspoon of the mixed spice, and the milk, oil and egg. Put into a greased, round baking dish (23cm diameter x 6cm deep).

In another bowl, mix together the remaining 200g of sugar with the remaining teaspoons each of mixed spice and ground ginger, and sprinkle over the batter in its baking dish. Dot the butter on top and pour the boiling water over the mixture. Trust me.

Put the dish on the baking sheet in the oven for 30 minutes. Let stand for 10 minutes before serving, and make sure you scoop out the sauce beneath the sponge in the dish.

Put the cream and Advocaat into a bowl. Using an electric whisk, whip until thick but still soft. Serve with the Holiday Hotcake.

Recipe courtesy of Nigella.com

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