Brandy Pudding Cakes

• 7 tbsp butter, chopped
• 1 cup granulated sugar
• 3 tsp brandy extract
• 1/3 cup self-rising flour
• 1 tsp ground nutmeg
• 2/3 cup ground hazelnuts
• 2 None eggs
• 1/2 cup milk
• 1 cup packed brown sugar
• None None Powdered sugar, to dust
• None None Custard sauce, to serve

1. Preheat the oven to 350u0b0F. Lightly grease four 3/4-cup ramekins or ovenproof dishes. Place in a roasting pan.
2. Place butter, granulated sugar and 1 tsp brandy extract in a medium saucepan on low heat. Stir for 2-3 mins or until sugar dissolves and butter melts. Cool to room temperature.
3. Sift flour and nutmeg into a large bowl; stir in hazelnuts. Whisk eggs and milk in a medium bowl. Stir into flour with butter mixture. Divide among prepared dishes.
4. Mix brown sugar, remaining 2 tsp brandy extract and 1/2 cup boiling water in a small bowl; gently pour over puddings. Pour enough hot water into roasting pan to come halfway up sides of ramekins.
5. Bake for 25-30 mins or until firm. Serve immediately dusted powdered sugar and drizzled with custard.

butter, sugar, brandy, flour, ground nutmeg, ground hazelnuts, eggs, milk, brown sugar, powdered sugar, custard sauce

Taken from recipes-plus.com/api/v2.0/recipes/22775 (may not work)