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EGGNOG PUDDING
CAKES

5 DECEMBER 2022


I was thinking that LEMON PUDDING CAKES were fine for spring or summer,
but what about something more apropos for the Howliday Season?
How about . . . EGGNOG PUDDING CAKES . . .

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. . . and yes, I realized whilst looking for pictures that there are LOTS of recipes out there,
but as I had used this one previously, I decided to stick with it.
Besides, I was curious to see if my modifications would be successful

The steps are the same as the LEMON PUDDING CAKES,
so I didn't photograph them.

However, THIS is what the mixture looks like;
a bit darker and spotted because of the nutmeg . . .

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. . . and out of the oven . . .

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THEY. WERE. DELICIOUS!

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THE RECIPE, AS I MODIFIED IT

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I used Southern Comfort™ [non-alcoholic) Vanilla Spice eggnog,
so I didn't add any vanilla extract; 1 tsp should be sufficient with plain eggnog.


MAKE-AHEAD NOTE:
After baking the cakes, allow them to cool in their ramekins to room temperature.
Cover with cling film and refrigerate for up to 24 hours.
To insure easy unmolding, heat one or two ramekins at a time
in the microwave oven for approximately 20 seconds.
Unmold and decorate, or eat straight from the ramekin.


TOFFEE BARS WITH A TWIST HERE


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