Sig's Pecan & Cognac Cake-Pudding
Sig's Pecan & Cognac Cake-Pudding

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sig's pecan & cognac cake-pudding. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Sig's Pecan & Cognac Cake-Pudding is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Sig's Pecan & Cognac Cake-Pudding is something that I have loved my whole life. They’re nice and they look fantastic.

Most Pecan interaction is done via the pecan-dev Mailing List and the #pecanpy channel on FreeNode IRC. A WSGI object-dispatching web framework, designed to be lean and fast with few. Pecans are baked in a sweet cinnamon coating, creating tasty candied pecans perfect for Mix sugar mixture into pecan mixture until pecans are evenly coated.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sig's pecan & cognac cake-pudding using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Pecan & Cognac Cake-Pudding:
  1. Make ready for cake
  2. Get 500 grams chopped pecans
  3. Prepare 5 medium eggs
  4. Get 175 grams fine sugar (caster sugar) white or golden
  5. Prepare 75 grams unsalted melted butter
  6. Take 4 tbsp cognac or brandy
  7. Take for the syrup
  8. Make ready 100 grams fine white or golden sugar (caster sugar)
  9. Make ready 175 ml water
  10. Prepare 2 tbsp cognac or brandy
  11. Prepare serving (optional)
  12. Take 8 tbsp fresh thick cream,
  13. Take 2 tbsp cognac
  14. Prepare 100 ml water
  15. Make ready 125 grams fine sugar.
  16. Take 20 Or so pecan nuts

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Instructions to make Sig's Pecan & Cognac Cake-Pudding:
  1. Preheat your oven to 180 C/gas 4
  2. Grind your nuts coarsely.
  3. Beat the eggs and sugar with electric mixer or by hand until you end up with a thick pale yellow cream. Add the slightly cooled , melted butter and the 3 tablespoons of cognac or brandy and beat well .
  4. Now fold the nuts into the mixture.
  5. Pour the mixture into a greased and floured spring form that is about 25-28 cm on diameter or a square spring form or baking tin of about fingerlength hight. Shake gently to level out .
  6. Put into the preheated oven and bake for about 45 minutes or until skewer comes out clean and cake sounds hollow in tin when tapped underneath tin.
  7. Make your syrup just before cake has finished baking .Mix the water and the sugar in a pot and simmer until sugar has dissolved , then add the cognac or brandy
  8. Just after taking the cake out of the oven slowly and gently pour all the syrup over the cake so that the liquid seeps into the cake . Let the cake stand in the tin for at least 90 minutes .
  9. When the cake has had its standing time transfer to a cake platter . It will be very moist and come out almost pudding like .
  10. I serve this with fresh cream and make a little of extra cognac syrup made from 100 ml water 125 grams sugar and two spoons of brandy the same way as above and pour it over cake and cream.Decorate with the nuts.

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