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| Home | Recipes | ||||
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Coffee PuddingServes 6.Prep: 20 min. Cook: 30 min. Ingredients: 6 individual molds (¾ cup) Butter for the molds 1¼ tbsp. ground hazelnuts for sprinkling 1 stick plus 2 tblsp. butter ¾ cup sugar 3 eggs 2 cups flour 1 tbsp. baking powder ½ cup ground hazelnuts 1/3 cup strong, cold coffee ¼ cup cognac ¼ cup whipping cream 1 lb. strawberries Powdered sugar for dusting Preheat oven to 350 degrees. Grease the molds and sprinkle with ground hazelnuts. Cream the butter with the sugar until light and fluffy. Gradually beat in the eggs. Then fold in the flour, baking powder and ground hazelnuts. Stir in the coffee, cognac and cream to produce a smooth mixture. Divide the mixture between the molds and cover with aluminum foil. Place in a large baking dish. Pour boiling water into the baking dish to within a finger-width of the rim of the molds. Bake on the middle rack for about 25 minutes or until set around the edges but with slight movement in the middle when pan is gently shaken. Meanwhile wash and halve the strawberries. When the puddings are cooked, take them out of the oven, loosen around the edges with the tip of a knife and turn out onto plates. Scatter strawberries around the puddings and serve dusted with icing sugar. |
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