This is a pudding omelette, a rare thing these days, courtesy of the late, great Mrs Beeton. But who says you have to have it for pudding? A fine meal, then, at any time.
- 3 eggs
- 1 tbsp caster sugar
- 1 tbsp cream
- 1 tbsp butter
- 2 tbsp rum
- Beat the eggs well and stir in the sugar, cream and half the rum. Heat the butter over a hot heat and pour in the eggs as soon as it starts to foam. Keep stirring until the eggs start to set, then start folding, cooking for a further minute or so, then tip out onto a hot dish. Pour the rest of the rum over and ignite. Extinguish before eating.
- You can of course use almost any liqueur for this although obviously the more flammable ones are more rewarding.