John Myers
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Cooked Walnut Pudding with Whiskey Sauce
The perfect cooked walnut pudding with whiskey sauce recipe with a picture and simple step-by-step instructions.
Walnut pudding
- 60 g Prunes
- 15 ml Whiskey
- 125 g Soft butter
- 125 g Powdered sugar
- 2 piece Whisked eggs
- 150 g Flour
- 1 tsp Baking powder
- 50 g Chopped walnuts
- 2 tsp Coffee essence
Whiskey sauce
- 120 g Sugar brown
- 2 tsp Sugar syrup
- 120 g Butter
- 15 ml Whiskey
- 2 tbsp Milk
pudding
- First cut the plums into small pieces, add the whiskey and let it steep. Then beat the softened butter with the sugar, then with the eggs to a light mass. Sieve the flour and baking powder and fold in. Finally stir in the walnuts, plums and Coffee Essence.
- Pour the mixture into buttered molds and cover with parchment paper or aluminum foil. As the dough rises, there must still be room upwards.
- Place the molds in a saucepan or bowl with hot water and put them in the oven. Let it set in the oven at 180 ° C for 45 minutes.
sauce
- For the sauce, heat the brown sugar, sugar syrup, butter, 15 ml Ben Riach and 2 tablespoons milk together. Do not let cook.
- Serve with the pudding. It goes well with whipped cream or ice cream and a fruity chutney.
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