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

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sig's pecan & cognac cake-pudding. One of my favorites. This time, I’m gonna 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 foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Sig's Pecan & Cognac Cake-Pudding is something that I have loved my whole life. They are fine and they look wonderful.

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. Spread coated pecans onto a baking sheet. Most Pecan interaction is done via the pecan-dev Mailing List and the #pecanpy channel on FreeNode IRC.

To get started with this particular recipe, we must 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. Take for cake
  2. Prepare 500 grams chopped pecans
  3. Prepare 5 medium eggs
  4. Prepare 175 grams fine sugar (caster sugar) white or golden
  5. Take 75 grams unsalted melted butter
  6. Take 4 tbsp cognac or brandy
  7. Make ready for the syrup
  8. Take 100 grams fine white or golden sugar (caster sugar)
  9. Take 175 ml water
  10. Get 2 tbsp cognac or brandy
  11. Take serving (optional)
  12. Make ready 8 tbsp fresh thick cream,
  13. Take 2 tbsp cognac
  14. Take 100 ml water
  15. Make ready 125 grams fine sugar.
  16. Prepare 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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