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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

Nutrition Facts

Servings 6