Name: Walnut treacle puddings
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: Topping; 1/2 cup walnuts, toasted, chopped; 1/4 cup golden syrup; 1 1/2 tablespoon brown sugar; 125 gram butter, chopped, at room temperature; 2/3 cup caster sugar; 1 tablespoon treacle; 3 eggs; 1 1/4 cup self-raising flour; 1/2 teaspoon ground ginger; ice-cream, to serve

Walnut treacle puddings

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Makes 6 Item

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

Topping

1/2 cup walnuts, toasted, chopped

1/4 cup golden syrup

1 1/2 tablespoon brown sugar

125 gram butter, chopped, at room temperature

2/3 cup caster sugar

1 tablespoon treacle

3 eggs

1 1/4 cup self-raising flour

1/2 teaspoon ground ginger

ice-cream, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease 6 x 1-cup pudding basins or heatproof cups and line bases with baking paper.

2.Make Topping; divide nuts, syrup and sugar evenly among dishes.

3.In a bowl, using an electric mixer, beat butter, sugar and treacle together until pale and creamy. Add eggs, one at a time, beating well after each addition.

4.Sift flour and ginger together. Lightly fold through creamed mixture. Spoon evenly among dishes until two-thirds full. Smooth tops.

5.Line a baking dish with a tea towel. Transfer basins to dish and add enough hot water to come halfway up the sides. Cover dish with baking paper and foil. Bake 50-55 minutes, until puddings are cooked when tested.

6.Turn puddings out onto serving plates and serve straight away with ice-cream.

Test pudding with a skewer – if it comes out clean and dry, the pudding is cooked.
Note

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Ingredients

Method

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