INGREDIENTS

INSTRUCTIONS

TO MAKE THE SAUCE
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; 19
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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