| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Tessa, Bramley’s, Country, Kit | 1 | servings | |
INGREDIENTS
| Butter for greasing | ||
| 60 | g | Walnuts |
| 60 | g | Self-raising flour |
| 1/4 | ts | Baking powder |
| 1 | pn | Salt |
| 1 | Orange | |
| 120 | g | Softened unsalted butter |
| 120 | g | Soft brown sugar |
| 2 | Eggs | |
| 60 | g | Walnuts |
| 90 | g | Caster sugar |
| 150 | g | Double cream |
| 60 | g | Unsalted butter |
INSTRUCTIONS
PUDDING TOFFEE SAUCE Preheat oven to 160C/ Gas 3. Lightly grease 4 individual pudding moulds. Prepare pudding. Grind walnuts in a blender or food processor. Mix with flour, baking powder & a pinch of salt. Grate zest from orange. Place in a bowl with butter & sugar & cream together until pale & fluffy. Beat eggs & gradually whisk into mixture. Gently fold in flour mixture until pudding is evenly mixed. It should have a soft, dropping consistency. Divide mixture between prepared pudding moulds. Bake in a preheated oven for about 25 minutes, until puddings are well risen & firm to touch. Prepare toffee sauce while puddings are baking. Blanch walnuts. Place in a saucepan & cover with cold water.Bring to the boil then drain. Rub skins from nuts. Roughly chop blanched walnuts. Place sugar in a medium-sized pan with 3tbsp.water. Heat gently until sugar is dissolved then bring to boil. Boil rapidly until syrup becomes a deep caramel colour. Quickly whisk cream & butter into caramel. The sauce will go lumpy at first, but keep whisking, it will turn smooth & glossy. Stir chopped walnuts into sauce. Turn puddings out carefully onto serving plates. Serve with toffee sauce poured over orange compote & a scoop of caramel ice-cream. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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