COFFEE AND WALNUT PUDDINGS WITH BUTTERSCOTCH SAUCE

Yields6 Servings
 40 g butter
 3 tbsp maple syrup
 3 tbsp double cream
 6 strong black coffee
 12 walnut
 125 g margarine
 100 g caster sugar
 2 eggs
 75 g self-raising flour
 25 g walnuts ground
 1 tsp ground cinnamon
Butterscotch Sauce
 50 g butter
 100 g light brown sugar
 50 g golden syrup
 2 tbsp double cream
 1 tbsp coffee liqueur (Tia Maria)
1

preheat oven to 180C/Gas4 and grease 6 ramekin dishes

2

divide the butter, syrup, cream coffee and walnuts between the ramekins

3

beat together sugar and margarine until mixture is pale and fluffy

4

beat eggs in a little at a time and then fold in flour, ground nuts and cinnamon

5

divide pudding mixture between ramekins and smooth the surface

6

bake for 20 minutes until risen and firm in the centre

7

leave for 5 minutes then turn out from moulds

8

serve immediately with butterscotch sauce

Butterscotch Sauce
9

melt the butter, sugar and golden syrup in a heavy-based saucepan over a medium heat

10

bring the mixture to the boil, stirring constantly, then cook for about 3 minutes

11

remove from the fire and when the sauce stops bubbling stir in the double cream and coffee liqueur

12

pour over the coffee and walnut puddings and serve

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