Straight from my blog The Sweet Tooth Chronicles comes this dreamy caramel cashew nut pudding. It is so warm and comforting you might just not want to share it!
Recipe posted by Konstant Kraver
Caramel Cashew Nut Pudding
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Ingredients
Switch to Cup Measuresfor the pudding
- 120 grams butter (chopped)
- 250 ml milk
- 250 grams brown sugar
- 150 grams self-raising flour
- 2 tablespoons maple syrup
- 145 grams unsalted cashew nuts (roasted, coarsely chopped)
- 2 tablespoons rum
- vanilla ice cream (to serve)
for the caramel sauce
- 200 grams brown sugar
- 80 grams butter (chopped)
- 1 tablespoon rum
- 250 ml cream
- 310 ml boiling water
Method
- Preheat oven to 180°C. Grease a (3L) capacity ovenproof dish. Combine the butter and milk in a medium saucepan over medium heat. Cook, stirring with a wooden spoon, for 2 minutes or until butter melts. Remove from heat and add the sugar, flour and maple syrup ,and rum and stir until combined.
- Spoon mixture into the prepared dish and sprinkle with cashews.
- To make the sauce, combine the sugar, butter and water in a medium heatproof bowl. Stir until butter is melted. Stir in the cream and rum. Pour slowly over the back of spoon into the pudding mixture.
- Bake in preheated oven for 40 minutes or until centre is cooked through. Serve immediately with ice cream or cream.
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