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Coffee-Walnut Pudding With Coffee Cream Sauce

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Ingredients
  Walnut halves 1⁄3 Cup (5.33 tbs)
  Soft margarine 1⁄2 Cup (8 tbs)
  Superfine sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Rising flour 1 1⁄4 Cup (20 tbs)
  Instant coffee 2 Teaspoon
  Milk 1 Tablespoon
  Strong coffee 6 Tablespoon
  Superfine sugar 1⁄4 Cup (4 tbs)
  Salt 1 Pinch
  Heavy cream 2⁄3 Cup (10.67 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Servings: 
4

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