- 8 mini puddings
- Cooking time
- 40 mins
- Preparation time
- 20 mins
- 170g unsalted butter, extra for greasing
- 100g walnut halves
- 170g self-raising flour
- 170g caster sugar
- 6 medium eggs For the salted caramel sauce
- 200g light muscovado sugar
- 115g unsalted butter
- 170ml double cream
- 1/4tsp salt, or to taste
- Heat the oven to 200 ̊C/fan oven 180 ̊C/mark 6. Put the walnut halves on a small baking tray and roast for 8-10 minutes until they are lightly coloured and smell nutty. Tip onto a plate to cool.
- Grease 8 x 150ml metal pudding basins. Using a basin as a template, cut 8 circles of baking parchment and line the bottom of each basin. Cut a further 8 circles to fit the top of each basin. Set aside.
- Grind the walnuts to a fine meal in a food processor. Add the flour and whizz briefly to mix.
- Beat 170g butter and the sugar in a large bowl until pale and fluffy, then beat in a third of the walnut and flour mix, followed by 2 eggs. Repeat the process until all the ingredients have been added.
- Quickly fill each pudding basin three quarters full with the mixture, cover with a paper disc, then seal each with foil and place in a deep roasting tray. Add enough boiling water to come two thirds up the sides of the basins. Cover the tray with foil and bake in the oven for 25-30 minutes, or until the puddings are springy and risen.
- For the sauce: put the sugar, butter, 85ml double cream and the salt in a pan. Set over a low heat. Stir occasionally until the sugar and butter have melted. Bring up to the boil and bubble briskly for about 3-4 minutes until thick and dark. Stir in the remaining cream and adjust the salt to taste. Reheat when ready to serve.
- Remove the puddings from the roasting pan and leave to rest for 10 minutes. The sponge will shrink back slightly, making it easier to turn out. Invert each pudding on to a warmed plate. Remove the remaining baking paper and pour some of the hot sauce over each pudding. Serve with the remaining sauce.
Photographs: John Laurie | Food preparation: Rosie Reynolds | Prop styling: Wei Tang. Taken from the November 2016 issue of House & Garden.
You will need 8 x 150ml pudding basins to make 8 mini puddings.