Title: Walnut And Orange Pudding with Toffee Sauce
Categories: Tessa, Bramley’s, Country, Kit
Yield: 1 servings
Butter for greasing
60 g Walnuts
60 g Self-raising flour
1/4 ts Baking powder
1 pn Salt
120 g Softened unsalted butter
120 g Soft brown sugar
60 g Walnuts
90 g Caster sugar
150 g Double cream
60 g Unsalted butter
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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