16 December 2012,22:01 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat oven to 190°C / 375°F / Gas mark 5. Lightly grease 6-8 small pudding basins or ramekins.
  • The Sauce: Place butter, sugar and créme fraîche in a pan and add water.
  • Heat gently until butter and sugar melt, then bring to the boil. Remove from heat and pour into each ramekin.
  • Mix bicarbonate of soda, raisins and treacle in a bowl. Pour over boiling water.
  • In a separate bowl, beat butter and sugar together until creamy, beat in the egg.
  • Stir in raisin mixture with flour, cardamom and half of the walnuts. Spoon mixture into ramekins, place on a baking tray and bake for 20 minutes. Allow to stand.
  • Reheat the sauce and turn puddings out onto serving plates. Scatter remaining walnuts on top. Pour reheated sauce over them and serve at once.


The Fudge Sauce

  • 100 grams dark brown sugar
  • 250 ml créme fraîche
  • 75 grams unsalted butter
  • 100 ml water

The Sponges

  • 100 grams raisins
  • 75 grams unsalted butter, softened
  • 75 grams dark brown sugar
  • ½ teaspoon bicarbonate of soda
  • 1 tablespoon treacle
  • 1 large egg, beaten
  • 100 grams self-raising flour
  • 1 teaspoon ground cardamom
  • 100 ml boiling water
  • 75 grams chopped walnuts  

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