Indulgent autumn puds with espresso and candied walnut cream
For the walnut and chocolate puddings:
275g dark chocolate (at least 60%), chopped
45g walnuts, finely chopped
For the espresso and candied walnut cream:
100g caster sugar
2 shots of espresso
250ml double cream, whipped
Set the oven to 180C.
Melt the butter and chocolate together in a heat proof bowl over a pan of hot water. Cool slightly. Separate the eggs and mix the yolks into the chocolate mixture.
Whisk the egg whites to stiff peaks and fold in the sugar. Fold into the chocolate mixture in three increments. Fold in the walnuts. Butter 4 ramekins and spoon in the chocolate mixture. Bake until firm but with a little wobble—about 15 mins.
For the espresso and candied walnut cream, heat 50g of the sugar in a pan with 2 tbsp water. Cook to a caramel without stirring and add the nuts. Coat and then turn on to parchment paper to cool.
Place the remaining 50g sugar and another 4 tbsp of water in a pan and cook to a caramel. Add the espresso and cook to a thick syrup. Cool.
Chop the candied walnuts quite finely and mix into the whipped cream with the espresso syrup. Serve in a bowl on the side of the puddings.
Recipe: Paula McIntyre