Serves 4
125g butter, softened
125g soft light brown sugar
2 eggs
1 tbsp coffee essence
125g plain flour
1 tsp baking powder
150ml double or whipping cream, softly whipped, to serve
FOR THE SAUCE
125g caster sugar
6 tbsp water
150ml double or whipping cream
4 tbsp Irish whiskey
Irish coffee cups
1. Preheat the oven to 180C and butter the insides of four small ovenproof teacups or four 6cm (2 ½ in) diameter ramekins.
2. Cream the butter until soft in a large bowl or with an electric food mixer fitter with the paddle attachment. Add the brown sugar and beat until the mixture is light and fluffy.
3. Whisk the eggs with the coffee essence 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 tin. Pour boiling water into the dish so it comes to halfway up the sides of the cups. Bake for
25-30 minutes, until the centre of each cake is springy to the touch.
4. To make the sauce, combine the caster sugar and water in a saucepan and bring to a boil, stirring to dissolve the sugar as the mixture heats up. Turn the heat up to high and continue to boil, but without stirring, until the syrup becomes a deep golden caramel colour. Cook the sauce just to the point when it starts
smoking. (If it’s not cooked enough you won’t get a strong enough caramel flavour, but if overcooked, it will taste slightly bitter.) You may need to swirl the pan, rather than stirring the mixture, toward the end of caramelising to ensure it cooks evenly. Turn down the heat and immediately stir in the cream and whiskey, taking care as it may bubble and spit; then set aside. You may need to whisk it for a few seconds over low heat to help the caramel dissolve into the cream and whiskey.
5. When the cakes are done, remove from the oven and allow to cool for a couple of minutes. Place on saucers or serving plates, or tip them out onto warm plates if you prefer. To serve, pour a tablespoon of the warm whiskey sauce over each, then top with a spoonful of softly whipped cream.