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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