Coffee-Walnut Pudding With Coffee Cream Sauce
|Walnut halves||1⁄3 Cup (5.33 tbs)|
|Soft margarine||1⁄2 Cup (8 tbs)|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Rising flour||1 1⁄4 Cup (20 tbs)|
|Instant coffee||2 Teaspoon|
|Strong coffee||6 Tablespoon|
|Superfine sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
Chop the walnuts coarsely and put to one side.
Cream the margarine and superfine sugar until soft and fluffy .
With the motor running, add the eggs, one at a time, with a little flour, through the feeder tube.
When they are incorporated, switch off the machine.
Add the flour, instant coffee and milk, and mix just long enough to make a soft dough.
Stir in the walnuts.
Put the mixture in a greased 1-quart pudding mold.
Cover with a piece of greased waxed paper, and cover again with foil.
Put into a saucepan with enough boiling water to come halfway up the sides of the mold.
Cover the pan with a lid andboilfor 1 1/2 hours, adding more boiling water from time to time so that the pan does not become dry.
Meanwhile, prepare the sauce.
Beat the eggs lightly .
With the motor running, pour the coffee, sugar and salt through the feeder tube until the mixture is well-blended.
Pour into the top of a double boiler, or into a bowl over hot water, and cook without boiling until the mixture is thick enough to coat the back of a spoon.
Leave until cool.
Whip the cream to soft peaks.
Add the coffee mixture and continue whipping until just mixed.
Turn the pudding on to a warm serving plate and serve the cold sauce separately.