Pecan And Coffee Pudding With A Coffee Bean Sauce

Be ashamed to use the vulgar arts of a recruiting sergeant. Do not speak only of the uniform, the pay, and the glory; speak also of the enemies, the battle, the armor, the watching, the marching, and the drill. Do not present only one side of Christianity. Do not keep back “the cross” of self-denial that must be carried, when you speak of the cross on which Christ died for our redemption. Explain fully what Christianity entails. Entreat men to repent and come to Christ; but bid them at the same time to “count the cost.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		New	1	Servings

INGREDIENTS

55	g	Shelled pecan nuts, 2oz
55	g	Self raising flour, 2oz
1/2	t	Baking powder
1	pn	Salt
1		Orange, finely grated
		zest of
2	t	Liquid instant coffee
115	g	Unsalted butter, softenend
		4oz
115	g	Soft brown sugar, 4oz
2		Eggs, beaten
225	g	Caster sugar, 8oz
5	T	Water, just enough to welt
		the sugar
240		Black coffee made with
		freshly ground 8fl oz
		beans
1	T	Malt whisky, up to 2
2	T	Double cream, this can be
		omitted
		if you want a dark
		coffee
		Sauce
		A few coffee beans to
		garnish
19		Fat, 0 Other Carbohydrates

INSTRUCTIONS

You will need 4 individual pudding basins, well buttered with circles
of grease proof paper in the bottom.  Grind the pecans in a grinder or
processor. Mix with the flour, baking  powder and salt. Cream together
the butter, sugar, zest and coffee  until light and fluffy - use a food
mixer to make this easier.  Gradually add the eggs, whisking into the
mixture. Remove bowl from  machine and carefully fold in the flour
mxiture until evenly mixed.  It should have a soft dropping
consistency. Divide between prepared  tins and bake for about 25
minutes until well risen and firm to the  touch.  Make the sauce whilst
the puddings are baking.  To make the sauce: Make the caramel by
dissolving the sugar in the  water over a low heat. As the liquid
clears, raise the heat and bring  to the boil. Leave the syrup without
stirring to cook to a golden  caramel. Carefully pour over the coffee.
Protect your hand with a  cloth as the caramel will splutter and appear
lumpy. Put it back on  the heat and add the cream. Continue stirring
until the mixture is  smooth. Leave it to cook down to a coating
consistency. Remove from  heat and add the coffee beans and the whisky
to taste.  Run a little knife round the puddings once done and turn out
carefully onto serving plates. Pour the coffee bean sauce around.
Converted by MC_Buster.  Per serving: 1018 Calories (kcal); 102g Total
Fat; (88% calories from  fat); 13g Protein; 17g Carbohydrate; 626mg
Cholesterol; 503mg Sodium  Food Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable; 1  Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Your pain touches God’s heart”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 10950 Calories From Fat: 5204 Total Fat: 580.9g Cholesterol: 607.4mg Sodium: 1968.3mg Potassium: 7779.2mg Carbohydrates: 1261.9g Fiber: 167.8g Sugar: 864.5g Protein: 180.6g