An American twist on the British classic results in an actual pudding! As a matter of fact, eggnog isn’t as American as I first thought, and actually originates from the UK! We can add it to the list of forgotten Britishisms that we now label as American (like the spelling of “cheque” as “check” and the pronunciation of “herb” as ‘erb).
- Eggs, 2 or 3
- Flour, plain
- Vanilla ice cream, a couple of scoops each
- Some nuts, hazelnut or macadamia work especially well
- Optional: cocoa powder
- Get a glass out and crack in the eggs. Make a mental note of the volume of egg – we’ll use this line to measure our flour and milk. Add eggs into a bowl. Add the same volume of flour to the bowl. Now add a 50-50 split of eggnog and milk, the same volume again. Add a pinch of salt and whisk until bubbly.
- Heat oven to 200C/400F. Get out your muffin tray. Add about 1cm of flavourless, high burning point oil to each cup. Whack that in the oven for ~10/15mins.
- Optional: Split your mixture into two batches. Leave one batch as is. In the second, add a couple of tablespoons of cocoa powder and a dash of baking powder! (It’s helpful to keep some non-cocoa as otherwise it’s hard to know when they are cooked!)
- Add the batter to the muffin tray and cook until they look done, ~20mins.
- Meanwhile, toast and grind nuts.
- Serve with a scoop of ice cream and a sprinkling of nuts!
Notice that the chocolate version didn’t rise as much as the non-choc. That is why I suggested adding baking powder to that batch.