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1
For the pudding:
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Place a kettle of water to boil. Preheat oven to 350F.
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Break the cookies in half and layer them in 2 medium ramekins. Set aside. I used Savoiardi because they are very dry, crumbly, crisp and porous, making them perfect to soak up the custard.
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In a bowl or blender, mix the rest of the pudding ingredients. Pour this custard over the cookies in the ramekins, but don't fill them all the way to the top; leave 1/2 inch headroom, as they will rise while baking. Let the cookies soak for at least 10-15 minutes, pressing gently on them to make sure they are sunk in the custard. You can even leave them overnight in the fridge too, and bake them next day, or morning for a warm breakfast.
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After the cookies are well soaked, place the ramekins in a deep pan, filled halfway up the sides of the ramekins with hot water. Bake at 350u00b0F F for 45-55 minutes, depending on your oven, until they get golden brown, puffed up, and the custard sets.
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When done, let them cool for 10 minutes before serving, as they will be very hot.
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For the sauce:
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In a sauce pan over medium heat, mix all the sauce ingredients, except the brandy. When almost bubbly and the sugar has melted, add the brandy and mix well.
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Pour sauce over pudding and serve.
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This pudding would also be great served warm with a scoop of ice cream on top, or just whipped cream and fresh berries.
