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OK so the other night I tried to make a ham, boursin and olive tart thing - it sounds good but something just went wrong. Not disheartened I then tried this. The cake recipe is based on the one I use for Peach and Mango Pudding and is fab. Baileys is great. Don't add too much; you want it subtle, suave and sophisticated.
Ingredients
Method
Beat the egg, sugar, butter and flour together in the ramekin with a fork.
Cook for 16 mins at 175 (or until golden brown). Whilst it is in the oven mix the icing sugar and baileys in a clean mug and spoon it on to the cooked cake.
Eat immediately. Rob really liked this.
- 1 egg
- 3 pudding spoons sugar
- 3 pudding spoons self raising flour
- 30g butter, softened slightly
- 2 pudding spoons icing sugar
- 1 lid baileys (not an official measurement, sorry, about a teaspoon spoon...)
Method
Beat the egg, sugar, butter and flour together in the ramekin with a fork.
Cook for 16 mins at 175 (or until golden brown). Whilst it is in the oven mix the icing sugar and baileys in a clean mug and spoon it on to the cooked cake.
Eat immediately. Rob really liked this.
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