Heat oven to 350 F.
Grease 4 6-ounce pudding basins or ramekins and line the bases with baking parchment paper.
Beat the flour, eggs, butter and sugar until smooth.
Spoon the mixture into basins and bake for 20 minutes until risen and springy to the touch.
—To Make The Sauce—.
Heat the butter, sugar and cream until the sugar dissolves.
Boil for 1 minute until thick.
Turn out the puddings onto serving plates.
Drizzle with sauce and serve with creme fraiche.
Ingredients:
6 ounces self rising flour, sifted
2 medium eggs
1/4 lb unsalted butter, softened
1/4 lb dark brown sugar
2 ounces unsalted butter, softened
1 ounce dark brown sugar
2 tablespoons heavy whipping cream
creme fraiche, to serve
Steps/Methods:
Heat oven to 350 F.
Grease 4 6-ounce pudding basins or ramekins and line the bases with baking parchment paper.
Beat the flour, eggs, butter and sugar until smooth.
Spoon the mixture into basins and bake for 20 minutes until risen and springy to the touch.
—To Make The Sauce—.
Heat the butter, sugar and cream until the sugar dissolves.
Boil for 1 minute until thick.
Turn out the puddings onto serving plates.
Drizzle with sauce and serve with creme fraiche.
