INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“Down in the mouth? It’s time for a faith lift”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2714
Calories From Fat: 2025
Total Fat: 233.9g
Cholesterol: 759mg
Sodium: 611.2mg
Potassium: 1042.3mg
Carbohydrates: 144.3g
Fiber: 8.2g
Sugar: 127.3g
Protein: 33.1g