COFFEE AND PECAN PUDDINGS WITH CARAMEL SAUCE:

INGREDIANTS :

COARSELY CHOPPED TOASTED PECANS : 90GM

CREAM :300ML

BROWN SUGAR :330GM

COLD BUTTER CHOPPED :100GM

BUTTER [SOFTENED] :125GM

VANILLA EXTRACT :1 T.S

CASTER SUGAR :110GM

EGGS :2 NO.

SELF RAISING FLOUR :150 GM

PLAIN FLOUR : 35GM

MILK : 60ML

FINELY GROUND ESPRESSO COFFEE

METHOD:

* DIVIDE NUTS AMONG MOULDS ;PLACE MOULDS OVER OVEN TRAY

*STIR CREAM ,BROWN SUGAR AND CHOPPED BUTTER IN SMALL SAUCEPAN OVER HEAT ,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES.REDUCE HEAT ;SIMMER UNTIL MIXTURE THICKENS SLIGHTLY.SPOON 2 TABLESPOON OF SAUCE OVER NUTS IN EACH MOULD;RESERVE REMAINING SAUCE.

*BEAT SOFTENED BUTTER ,EXTRACT AND CASTER SUGAR IN MACHINE BOWL UNTIL FLUFFY.AFTER ADD EGGS ONEBYONE AFTER STIR IN SIFTED FLOUR ,MILK AND COFFEE;DIVIDE MIXTURE AMONG MOULDS AND BAKE .

*REHEAT RESERVED SAUCE ,SERVE PUDDINGS WITH SAUCE.

TIPS:

SERVE WITH ICECREAM