Cinnamon-spiced puddings with honeyed nashi

Cinnamon-spiced puddings with honeyed nashi


Inspired by the flavours of chai tea, these puddings are divine as an afternoon treat.

The ingredient of Cinnamon-spiced puddings with honeyed nashi

  1. Melted butter, to grease
  2. 150g butter, at room temperature
  3. 100g (1/2 cup) caster sugar
  4. 60ml (1/4 cup) honey
  5. 2 eggs
  6. 300g (2 cups) self-raising flour
  7. 1/2 teaspoon cinnamon
  8. 1/4 teaspoon ground cardamom
  9. 125ml (1/2 cup) milk
  10. Double cream, to serve
  11. 40g butter
  12. 2 nashi, quartered, cored, cut into thin slices
  13. 80ml (1/3 cup) honey

The instruction how to make Cinnamon-spiced puddings with honeyed nashi

  1. Preheat oven to 160u00b0C. Brush six 250ml (1-cup) capacity ovenproof ramekins with butter to grease.
  2. Use an electric beater to beat together the butter, sugar and honey in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a metal spoon to fold in the flour, cinnamon, cardamom and milk until combined.
  3. Divide the cake mixture evenly among the prepared ramekins. Use a teaspoon to smooth the surface. Place on a baking tray. Bake in oven for 45-50 minutes or until a skewer inserted into the centres comes out clean.
  4. Meanwhile, to make the honeyed nashi, heat the butter in a large frying pan until foaming. Add the nashi and cook, for 2-3 minutes each side or until golden. Add the honey. Simmer for 1 minute or until the honey melts. Set aside until the bubbles subside.
  5. Top each pudding with the honeyed nashi and a dollop of cream to serve.

Nutritions of Cinnamon-spiced puddings with honeyed nashi

calories: 619.01 calories
calories: 29 grams fat
calories: 18 grams saturated fat
calories: 84 grams carbohydrates
calories: 8 grams protein
calories: NutritionInformation

You may also like