
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
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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