Walnut and orange pudding with toffee sauce

1 servings

Ingredients

Quantity Ingredient
Butter for greasing
60 grams Walnuts
60 grams Self-raising flour
¼ teaspoon Baking powder
1 pinch Salt
1 Orange
120 grams Softened unsalted butter
120 grams Soft brown sugar
2 Eggs
60 grams Walnuts
90 grams Caster sugar
150 grams Double cream
60 grams Unsalted butter

Directions

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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Carlton Food Network

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