Holiday Hot Cake With Eggnog Cream (2024)

Print me

Introduction

A warming, welcoming pud full of seasonal spice that can be thrown together in a matter of minutes. Truly a pudding to give thanks for.

For US cup measures, use the toggle at the top of the ingredients list.

A warming, welcoming pud full of seasonal spice that can be thrown together in a matter of minutes. Truly a pudding to give thanks for.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA EXPRESS
2007

As featured in

NIGELLA EXPRESS
2007

Ingredients

Yields: 6-8 servings

MetricCups

150 grams plain flour
300 grams light brown muscovado sugar
1 teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons mixed spice
125 millilitres full fat milk
60 millilitres vegetable oil
1 large egg
6 teaspoons butter
350 millilitres double cream
125 millilitres advocaat

Method

Preheat oven to 220°C/200°C Fan/gas mark 7/425ºF and place a baking sheet on the shelf. Put water on to boil.
Mix together the flour, 100g / ½ cup 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 / 9 inch round x 2¼ inches deep).
In another bowl, mix together the remaining 200g / 1 cup 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 500ml/2 cups of 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 cream and advocaat into a bowl. Using an electric whisk, whip until thick but still soft. Serve with the Holiday Hotcake.

Preheat oven to 220°C/200°C Fan/gas mark 7/425ºF and place a baking sheet on the shelf. Put water on to boil.
Mix together the flour, 100g / ½ cup of the sugar, the baking powder, 1 teaspoon of the ground ginger, 1 teaspoon of the pumpkin pie spice, and the milk, oil and egg.
Put into a greased, round baking dish (23cm diameter x 6cm deep / 9 inch round x 2¼ inches deep).
In another bowl, mix together the remaining 200g / 1 cup of sugar with the remaining teaspoons each of pumpkin pie spice and ground ginger, and sprinkle over the batter in its baking dish. Dot the butter on top and pour 500ml/2 cups of 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 cream and advocaat into a bowl. Using an electric whisk, whip until thick but still soft. Serve with the Holiday Hotcake.

Try This Tip

Cleaning Up Baking Utensils

From Fiza Rashid

Asked and Answered

Alternative To Suet For Christmas Pudding

From Pudda12

Tell us what you think

What 6 Others have said

This is absolutely one of the most delicious, and most popular, desserts I have ever made. I mean, how can you go wrong with a tender spice cake that makes its own sweetly spiced sauce? The fact that it comes together almost instantly is an added bonus. I like to pair it with the Eggnog Syllabub from “Nigella Christmas.” Either way, you don’t need to look any further for the perfect dessert in the cold months!
Posted by joshv41680 on 8th October 2021
This lovely pudding is comfort food at its seasonal best. A firm family favourite now. I don't know how I managed before it.
Posted by Hedgewitch55 on 21st October 2015
This year, we are at family for the main event so I shall sadly miss out on the fun of cooking Christmas dinner...but I plan to make this as a special pud over the festive break. I love eggnog anything, and this sounds so comforting and perfect. Merry Christmas to everyone, and thank you Nigella for bringing me so much joy over the years with your beautiful writing, food and inspiration. Best wishes. X
See Also
Vegan Chinese Radish Cake
Posted by Kylielovesthis on 18th December 2013
Love your food ... you make cooking enjoyable. We all love you. Pauline and girls xxxx
Posted by paulinearty on 30th November 2013
Thanks Nigella and all the best to you during the Holidays and the New Year! You do a fantastic job of teaching people about the joys of good food and eating it of corse! Regards Joseph.
Posted by Joseph the Chef on 27th November 2013
This is delicious and so easy to make. There is plenty of sauce and the sponge is so light. I served it with ice cream but I can imagine the egg nog cream would be a better addition. Will definitely be making this over Christmas.
Posted by Misssixty on 21st October 2012