Recipe

Coffee and pecan puddings with caramel sauce

Jul 31, 2009 2:00pm
  • 55 mins cooking
  • Serves 6
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Ingredients

Coffee and pecan puddings with caramel sauce
  • 3/4 cup (90g) coarsely chopped toasted pecans
  • 300 millilitre cream
  • 1 1/2 cup (330g) firmly packed brown sugar
  • 100 gram cold butter, chopped
  • 125 gram butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 1/4 cup (35g) plain flour
  • 1/4 cup (60ml) milk
  • 1 tablespoon finely ground espresso coffee

Method

Coffee and pecan puddings with caramel sauce
  • 1
    Preheat oven to moderate. Grease six ¾-cup (180ml) metal moulds or ovenproof dishes, line bases with baking paper.
  • 2
    Divide nuts among moulds, place moulds on oven tray.
  • 3
    搅拌奶油,红糖,从小型切黄油l saucepan over heat, without boiling, until sugar dissolves. Reduce heat, simmer, uncovered, without stirring, about 5 minutes or until mixture thickens slightly. Spoon 2 tablespoons of the sauce over nuts in each mould, reserve remaining sauce.
  • 4
    Beat softened butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Stir in sifted flours, milk and coffee, divide mixture among moulds. Bake, uncovered, in moderate oven 30 minutes. Stand puddings 5 minutes before turning onto serving plates.
  • 5
    Reheat reserved sauce. Serve puddings with sauce.

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