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Sig's Pecan & Cognac Cake-Pudding

Before you jump to Sig's Pecan & Cognac Cake-Pudding recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

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A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you're in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The right temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and also 0F. One more way to save electricity is to keep the condenser clean, for the reason that the motor won't have to operate as often.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is definitely something we can all do, without difficulty. A lot of it really is merely making use of common sense.

We hope you got benefit from reading it, now let's go back to sig's pecan & cognac cake-pudding recipe. To cook sig's pecan & cognac cake-pudding you need 16 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Sig's Pecan & Cognac Cake-Pudding:

Take of for cake.
Get 500 grams of chopped pecans.
Prepare 5 of medium eggs.
Take 175 grams of fine sugar (caster sugar) white or golden.
Provide 75 grams of unsalted melted butter.
You need 4 tbsp of cognac or brandy.
Use of for the syrup.
Get 100 grams of fine white or golden sugar (caster sugar).
Prepare 175 ml of water.
Get 2 tbsp of cognac or brandy.
Take of serving (optional).
You need 8 tbsp of fresh thick cream,.
Use 2 tbsp of cognac.
Take 100 ml of water.
Use 125 grams of fine sugar..
You need 20 of Or so pecan nuts.

Steps to make Sig's Pecan & Cognac Cake-Pudding:

Preheat your oven to 180 C/gas 4.
Grind your nuts coarsely..
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 ..
Now fold the nuts into the mixture..
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 ..
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..
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.
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 ..
When the cake has had its standing time transfer to a cake platter . It will be very moist and come out almost pudding like ..
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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