Spotted Dog

1/2 cup brandy
3/4 cup currants
5 tablespoons unsalted butter
1/2 cup sugar
3 eggs
1 2/3 cups self-rising flour
1 teaspoon baking powder
2 tablespoons light corn syrup or golden syrup, plus 1/4 cup, for serving
Light cream (single) , for serving

Heat the brandy until it is just warm to the touch. Place the currants in
a bowl and pour in the warmed brandy. Set aside for at least 3 hours.
Preheat oven to 350 degrees. Butter four 1-cup pudding molds, custard cups
or ramekins. Fill a baking dish (large enough to hold the molds) half-full
with water. Place in oven. Cream the butter and sugar until light and
fluffy. Add the eggs, one at a time, beating well after each addition. Add
the sifted flour and baking powder and beat. Add the currants and brandy
and stir. Pour the batter into the molds, filling them three-fourths full.
Cover loosely with aluminum foil and place in the baking dish. Cook for
45-50 minutes, or until a skewer inserted in the middle of a pudding comes
out clean and they are puffed and golden. Place the extra syrup in a small
saucepan and cook over low heat for 3-4 minutes, until warm. Serve the
Spotted Dog warm with cream and the warmed syrup.


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