These yummy little individual sponge puddings are made extra delicious and festive with the addition of Baileys. Drizzle a little extra over just prior to serving - yum!
Ingredients
- 180g butter, softened, plus extra for greasing
- 180g brown sugar
- 2 eggs
- 1/3 cup Baileys Irish Cream, plus extra for drizzling
- 1 1/4 cups self-raising flour
- 1-2 tbsp cream, for serving
Method
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Step 1Preheat oven to 180C. Grease 4 x 200ml ramekins or dariole moulds.
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Step 2In the bowl of a stand mixer or with handheld beaters, cream butter and sugar until pale. Add eggs and beat well. Add Baileys and continue beating. Fold through flour. Divide mixture between prepared ramekins. Cut four small squares of foil and rub a little butter on one side. Place buttered side down onto each ramekin and press down the sides to seal well.
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Step 3Place ramekins in an oven proof dish and fill halfway up with boiling water. Carefully place in oven and bake for 45-50 minutes until cooked through.
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Step 4Run a knife around the inside of each ramekin to release the sponge, then turn out onto serving plates. Drizzle with cream and extra Baileys.
Recipe Notes
These are extra delicious served with a scoop of vanilla ice-cream.
Make sure to serve them warm. They are best enjoyed straight from the oven.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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