½ cup packed light brown sugar
1 tablespoon coffee extract (essence) (ideally Camp or Irel brand)
1 cup all-purpose flour
1 teaspoon baking powder
2⁄3 cup heavy or whipping cream, softly whipped, to serve
For the sauce:
10 tablespoons superfine or granulated sugar
6 tablespoons water
2⁄3 cup heavy or whipping cream
4 tablespoons whiskey (preferably Irish)
Cream the butter until soft in a large bowl or with an electric stand mixer with the paddle attachment. Add the brown sugar and beat until the mixture is light and fluffy.
Whisk the eggs with the coffee extract in a small bowl for just a few seconds until mixed, then gradually add to the creamed butter mixture, beating all the time. Sift in the flour and baking powder and fold in gently to combine.
Divide the mixture among the teacups or ramekins and place these in a deep-sided ovenproof dish or roasting pan. Pour boiling water into the dish so it comes to halfway up the sides of the cups.
Bake for 25 to 30 minutes, until the center of each cake is springy to the touch.
Preparation time: 30 minutes
Cooking time: 25 to 30 minutes
Ready in 2 hours
Reprinted with permission of HarperCollins.
Amazing, right? I am sure y'all want to make these too, and I would love to hear about your experiences experimenting with her recipe. Want to win your own copy of this amazing cookbook? Please leave an email address in the comments section, below, telling us your favorite Irish treat. You have until Tuesday the 19th of March at 5:00 pm ET to enter. This giveaway is open to USA residents only.