Walnut, Orange Pudding And Toffee Sauce -

Walnut, Orange Pudding And Toffee Sauce

Ingredients

Butter for preparing the dish
50 g/2 oz walnuts
50 g/2 oz self-raising flour
½ teaspoon baking powder
A pinch of salt
125 g/4 oz unsalted butter, softened
125 g/4 oz soft brown sugar
Grated zest of 1 orange
2 eggs, beaten

Toffee sauce

50 g/2 oz walnuts
85 g/3 oz caster sugar
150 ml/5 fl oz double cream
50 g/2 oz unsalted butter

Details

Serves: 4

Method

Preheat the oven to 160°C/325°F/Gas Mark 3. Lightly butter four individual pudding moulds.

Grind the walnuts in a liquidizer or food processor. Sift the flour, baking powder and salt into a bowl and mix in the ground walnuts.

Cream the butter, brown sugar and orange zest together in a bowl until pale and fluffy. Gradually beat in the eggs. Gently fold in the flour mixture until evenly mixed; it should have a soft, dropping consistency. Divide the mixture between the prepared pudding moulds. Bake for about 25 minutes, until the puddings are well risen and firm to touch.

While the puddings are baking, prepare the toffee sauce First, blanch the walnuts: place in a saucepan and cover with cold water. Bring to the boil, then drain. Rub the skins from the nuts, then chop roughly.

Place the caster sugar in a saucepan with 3 tablespoons water. Heat gently until the sugar is dissolved, then bring to the boil. Boil rapidly until the syrup becomes a deep caramel colour. Quickly whisk the cream and butter into the caramel. The sauce will be lumpy at first but keep whisking- it will become smooth and glossy. Stir the chopped walnuts into the sauce.

Carefully turn the puddings out on to serving plates. Serve with the toffee sauce poured over, ideally with a scoop of caramel ice cream.

Related food category:

• Pudding