| 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.
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