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Orange Toffee Pudding

Source of Recipe

Mai


List of Ingredients

Butter for preparing the dish
2 oz walnuts
2 oz self-raising flour
½ teaspoon baking powder
A pinch of salt
4 oz unsalted butter, softened
4 oz soft brown sugar
Grated zest of 1 orange
2 eggs, beaten
Toffee sauce
2 oz walnuts
3 oz caster sugar
5 fl oz double cream
2 oz unsalted butter




Recipe

Preheat the oven to 325°F. Lightly butter four individual pudding moulds.

Grind the walnuts in a liquidizer or food processor. Sift the flour, baking powder and salt into a bowl and mix in the ground walnuts.

Cream the butter, brown sugar and orange zest together in a bowl until pale and fluffy. Gradually beat in the eggs. Gently fold in the flour mixture until evenly mixed; it should have a soft, dropping consistency. Divide the mixture between the prepared pudding moulds. Bake for about 25 minutes, until the puddings are well risen and firm to touch.

While the puddings are baking, prepare the toffee sauce First, blanch the walnuts: place in a saucepan and cover with cold water. Bring to the boil, then drain. Rub the skins from the nuts, then chop roughly.

Place the caster sugar in a saucepan with 3 tablespoons water. Heat gently until the sugar is dissolved, then bring to the boil. Boil rapidly until the syrup becomes a deep caramel colour. Quickly whisk the cream and butter into the caramel. The sauce will be lumpy at first but keep whisking- it will become smooth and glossy. Stir the chopped walnuts into the sauce.

Carefully turn the puddings out on to serving plates. Serve with the toffee sauce poured over.