Recipe For Maple Whiskey Pudding Cake at Patrice Wells blog

Recipe For Maple Whiskey Pudding Cake. Divide the batter among the prepared ramekins. Reduce to low and simmer for 5 minutes. Reduce to low and simmer for 5 minutes. In a small saucepan over medium, combine 1⁄2 cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and 1⁄4 teaspoon of salt. Gently pour the maple mixture over the batter in each ramekin. Reduce to low and simmer for 5 minutes. Add the flour, baking powder and ½ teaspoon salt, then pulse ’til combined, about 5 pulses. Bake until the cakes are puffed and the centers jiggle only slightly, 25 to 30 minutes. In a small saucepan over medium, combine ½ cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and ¼ teaspoon of salt. Remove from the heat and set aside. Remove from the heat and set aside. In a small saucepan over medium, combine ½ cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and ⅛ teaspoon of salt. Add the butter mixture and pulse until a smooth, thick batter forms, about 5 pulses, scraping down the bowl once. Bring to a boil, stirring occasionally. Bring to a boil, stirring occasionally.

Bring to a boil, stirring occasionally. In a small saucepan over medium, combine ½ cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and ⅛ teaspoon of salt. Reduce to low and simmer for 5 minutes. Gently pour the maple mixture over the batter in each ramekin. Serve the pudding cakes warm, with vanilla ice cream or lightly sweetened whipped cream. In a small saucepan over medium, combine 1⁄2 cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and 1⁄4 teaspoon of salt. Bake until the cakes are puffed and the centers jiggle only slightly, 25 to 30 minutes. Reduce to low and simmer for 5 minutes. Add the butter mixture and pulse until a. Bring to a boil, stirring occasionally.

Easy Whiskey Cake Recipe Kitchen Fun With My 3 Sons

Recipe For Maple Whiskey Pudding Cake Reduce to low and simmer for 5 minutes. Divide the batter among the prepared ramekins. Gently pour the maple mixture over the batter in each ramekin. Add the butter mixture and pulse until a smooth, thick batter forms, about 5 pulses, scraping down the bowl once. Bake until the cakes are puffed and the centers jiggle only slightly, 25 to 30 minutes. Remove from the heat and set aside. Reduce to low and simmer for 5 minutes. Bring to a boil, stirring occasionally. Bring to a boil, stirring occasionally. Reduce to low and simmer for 5 minutes. Serve the pudding cakes warm, with vanilla ice cream or lightly sweetened whipped cream. In a small saucepan over medium, combine 1⁄2 cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and 1⁄4 teaspoon of salt. Add the butter mixture and pulse until a. Remove from the heat and set aside. In a small saucepan over medium, combine ½ cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and ¼ teaspoon of salt. Reduce to low and simmer for 5 minutes.