Walnut puddings with salted caramel sauce

recipes-7-house-4nov16-pr-john-laurie_bt_330x330If you’re looking for a gorgeously gooey and warm dessert to serve up around this time of year, this may be the perfect choice for you. These puddings are very easy to make and have a lovely, nutty taste. Combined with the homemade salted caramel sauce and a dollop of real vanilla ice cream, you’re on to a winner!


  • 265g unsalted butter, plus extra for greasing
  • 100g walnut halves
  • 170g self-raising flour
  • 170g caster sugar
  • 6 medium eggs
  • 200g light muscovado sugar
  • 170ml double cream
  • 1/4 teaspoon salt, or to taste


  1. Preheat the oven to 200c/180c fan/gas mark 6. Put the walnut halves on a small baking tray and roast for 8-10 minutes until they become lightly coloured and smell nutty. Tip on to a plate to cool.
  2. 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.
  3. Grind the walnuts to a fine meal in a food processor. Add the flour and whizz briefly to mix.
  4. Beat 170g of your butter and the caster 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 this process until all of the ingredients have been added.
  5. Quickly fill each pudding basin 3/4 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.
  6. For the sauce, put the remaining 115g of butter, the muscovado sugar, 85ml double cream and 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.
  7. 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 them 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.

Our mouths are watering just typing this up! These puddings will be great on the cold nights, and would be ideal for eating after a roast dinner. They could even be an alternative Christmas dessert!

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