Hotcakes Menu – Holiday Hot Cake (Nigella Lawson’s Recipe)
What Ingredients to use for a Hotcakes Menu – Holiday Hot Cake (Nigella Lawson’s Recipe):
150 grams plain flour
300 grams light brown muscovado sugar
1 teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons mixed spice
125 milliliters full-fat milk
60 milliliters vegetable oil
1 large egg
6 teaspoons butter
500 milliliters boiling water
Vanilla Ice Cream
Instructions for Hotcakes Menu – Holiday Hot Cake (Nigella Lawson’s Recipe):
Preheat oven to 220°C and place a baking sheet on the shelf. Put water on to boil.
Mix together the flour, 100g of the sugar, the baking powder, 1 teaspoon of the ground ginger, 1 teaspoon of the mixed spice, and the milk, oil, and egg.
Put into a greased, round baking dish (23cm diameter x 6cm deep).
In another bowl, mix together the remaining 200g of sugar with the remaining teaspoons each of mixed spice and ground ginger, and sprinkle over the batter in its baking dish. Dot the butter on top and pour the boiling water over the mixture. Trust me.
Put the dish on the baking sheet in the oven for 30 minutes. Let stand for 10 minutes before serving, and make sure you scoop out the sauce beneath the sponge in the dish.
Put the ice cream into a bowl. Serve with the Holiday Hotcake.
Prep time: 5 min
Total time for preparing a Hotcakes Menu – Holiday Hot Cake (Nigella Lawson’s Recipe): 45 min
If you have leftovers you can store them in your fridge for up to 2 days and pop them back in the oven when you wish to serve them.
Tip: You can use some whipped cream mixed with some bourbon or rum instead of the vanilla ice cream.
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