STEAMED WALNUT PUDDING

PUDDING

• Reserve 1/3 walnut and grind the rest to a powder in a blender or food processor. Mix in the allspice and set aside.
• Separate your egg yolks from egg whites in 2 bowls. Beat the egg yolks until they are pale. First beat in the icing sugar, then gradually beat in the ground walnut and allspice mixture. Set aside.
• Whisk or beat the eggs whites until stiff peaks form and fold them into the set aside mixture (spatula works best for this). Grease a heatproof mould or bowl (about 2 cups capacity) with the extra butter, then pour the batter into the mould or bowl. Tie a pleated piece of greaseproof paper or aluminum paper over the top of the mould/bowl.
• Put a trivet in a large saucepan and stand the mould or bowl containing the pudding on it. Pour in boiling water to come half-way up the sides of the mould/bowl. Turn the heat to low, cover the saucepan tightly and leave the pudding to steam for about 90 min or until the pudding is firm – topping up with boiling water if need be.
• Once pudding is firm, turn off the stove and while wearing oven mitts, remove the mould or bowl from the saucepan. Then, remove the greaseproof paper or aluminum foil and unmould the pudding onto a wire rack or plate to cool. Once cooled, transfer to a serving dish.

TO SERVE/GARNISH

• Sauté the rest of the walnuts in the butter for several minutes at high heat, stirring often. Before the butter browns, add the Madeira wine and cook for 1-2 minutes.
• When they cool, arrange the sautéed walnuts on top of the pudding.

Beat the 35% cream till you reach a thick whip cream consistency, and serve the pudding with the cream.