Caramel-nut self-saucing pud

Ideas
6 servings Prep: 15 mins, Cooking: 40 mins
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By Food24 November 03 2009
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Ingredients (14)

125.00 g butter
125.00 g brown sugar
2.00 eggs — large
125.00 g flour — self-raising
1.00 ml salt
20.00 ml lemon juice
25.00 ml milk
50.00 g pecan nuts — chopped
SAUCE
50.00 ml cornflour
160.00 g brown sugar
5.00 ml caramel — or vanilla essence
10.00 ml lemon juice
500.00 ml water — boiled
0.00 cream — whipped, to serve
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Method:

Cream the butter and sugar until light. Add the eggs, one at a time and beat well.
Fold in the remaining ingredients. Spoon the mixture into a greased 1,5 litre ovenproof baking dish.
SAUCE:
Mix the cornflour, sugar, essence and lemon juice together in a large jug.
Pour in the boiling water, gradually, stirring continuously.
Pour the sauce over the pudding mixture and bake in preheated oven (180 °C) for 40 minutes, or until cooked through.
Serve with whipped cream.



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