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It-Tnejn Li Huma 24.2.11

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Serves 6


40g butter

3 tablespoons maple syrup

3 tablespoons double cream

6 strong black coffee

12 walnut halves

125g margarine

100g caster sugar

2 eggs beaten

75g self-raising flour

25g walnuts ground

1 teaspoon ground cinnamon

Butterscotch sauce

50g butter

100g light brown sugar

50g golden syrup

2 tablespoons double cream

1 tablespoon coffee liqueur (Tia Maria)



  • - preheat oven to 180C/Gas4 and grease 6 ramekin dishes
  • - divide the butter, syrup, cream coffee and walnuts between the ramekins
  • - beat together sugar and margarine until mixture is pale and fluffy
  • - beat eggs in a little at a time and then fold in flour, ground nuts and cinnamon
  • - divide pudding mixture between ramekins and smooth the surface
  • - bake for 20 minutes until risen and firm in the centre
  • - leave for 5 minutes then turn out from moulds
  • - serve immediately with butterscotch sauce


For butterscotch sauce

  • - melt the butter, sugar and golden syrup in a heavy-based saucepan over a medium heat
  • - bring the mixture to the boil, stirring constantly, then cook for about 3 minutes
  • - remove from the fire and when the sauce stops bubbling stir in the double cream and coffee liqueur
  • - pour over the coffee and walnut puddings and serve


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