Upside down little puddings

New Year came along and I wish you all the best a happy, healthy, prosperous and well savour life to live.

I made these little puddings the last day of the year thinking we may have to have a bite of something sweet with a glass of Champagne for the transition to the new year.....

I spent the night in a Greek tavern, eating fresh mediterranean food, dancing on the table and drinking Retsina, surrounded by very happy people and great music.

Back to the little puddings, the recipe came from the British magazine Delicious.

(I don't know why but they remind me of Downton Abbey)

For the topping:

30g soft butter

30g soft  brown sugar

24 shelled pecan halves

100g cranberries (fresh or frozen)

For the sponge:

100g soft butter

100g caster sugar

Finely grated zest of 1 orange

2 eggs, beaten

50g self-raising flour

1 tsp baking power

50g ground almonds

For the crème anglaise:

150ml whole milk

50ml  double cream

2 large egg yolks

25g caster sugar

1 tsp cornflour

Finely grated zest of 1/2 orange

For the topping mix the butter and sugar together, spread the mixture over the base of the little baking cups. Arrange pecans and cranberries on top.

To make the sponge cream the butter and sugar until pale and fluffy, then beat the in the orange zest. Gradually beat in the egg, adding a small spoonful of flour with the last addition.

Sift over the remaining flour and baking power, and gently fold into the mixture along with the ground almonds.

Divide the sponge mixture between the baking cups, put in the oven and bake for 25 minutes or until a skewer pushed into the center of the pudding comes out clean.

For the crème anglaise bring the milk and cream to the boil, briefly whisk the egg yolks and sugar together in a bowl, then whisk in the cornflour and orange zest. 

Whisk the hot creamy milk into the yolk and sugar mixture, then return it to the pan and stir over a medium low heat for a few minutes until the mixture thicken. Do not let mixture boil.

Turn out onto serving plates and serve with the hot crème anglaise. They are great without the cream too, their flavour and texture are delicate and soft. Comforting and easy to make.

Serves 8 (mini baking cups) 

I must start the year thanking all my blogging food communities and blogger friends for encouragement, support, sharing your precious moments and treasures. 

I respect  your courage, commitment, determination, and perseverance.

My great admiration to all of you!!!  all the best  

Lola, xoxo