COFFEE AND WALNUT PUDDINGS WITH BUTTERSCOTCH SAUCE

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)

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

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