Walnut Pudding Recipes

WALNUT PUDDING

Steps:

• In a small heavy skillet, combine sugar, flour and baking soda; cook and stir over medium heat until light brown. Reduce heat to low; gradually stir in milk. Cook and stir until thickened and bubbly. Stir in nuts. Pour into two serving dishes. Chill. Garnish with whipped cream and walnuts if desired.

WALNUT BANANA BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
• Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
• In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
• Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

CARROT AND WALNUT PUDDINGS

Steps:

• Preheat oven to 180 degrees C, gas mark 4. Grease 6 150ml individual pudding basins or ramekins. In a large bowl, mix flour, baking powder, oil, carrot, sugar, eggs, 1tsp vanilla extract and golden syrup. with an electric mixer 2-3 minutes until combined. Stir in walnuts and divide pudding mixture between basins. Cover each basin with a greased circle of baking paper. Fold a single pleat into 6 larger discs of baking paper (to allow for expansion). Place these discs on top of each pudding basin and tie with string.
• Place basins in a roasting tin and fill tin with enough boiling water to come halfway up the sides of the basins. Bake in oven 1 hour. Remove puddings from tin and set aside to cool about 5 minutes.
• While puddings are cooling, put mascarpone to a small bowl. Sift in icing sugar and add lemon zest and vanilla extract. Stir combine. Chill in fridge until ready to use.
• To serve, turn puddings onto plates and top with a dollop of the mascarpone mixture, drizzled with golden syrup and sprinkled with walnuts.

MAPLE-WALNUT PUDDINGS

Steps:

• In a medium saucepan (off heat), whisk egg yolks with cornstarch and salt until smooth. Gradually whisk in milk, then pure maple syrup.
• While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in unsalted butter.
• Transfer to a medium bowl (strain, if lumpy). Press plastic wrap on surface of pudding; refrigerate at least 3 hours.
• Spoon into dishes; drizzle with more maple syrup or Maple-Walnut Sauce.

WALNUT-STEAMED PUDDING WITH VANILLA-ORANGE SAUCE

Steps:

• To make pudding, butter a 2-quart souffle dish with a tightly fitted lid. Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish. Bring a large saucepan of water to a boil.
• Meanwhile, whisk the butter and the sugars together in a large bowl. Whisk in eggs, milk and brandy. In another bowl, combine flour, baking powder, salt and walnuts. Add butter mixture and stir just until smooth. Scrape mixture into buttered dish.
• Place rack in the bottom of the pot. Cover souffle dish and place it in the pot. Pour in enough boiling water to come halfway up the sides of the souffle dish and cover. Check occasionally to make sure there is enough water and that it is simmering; add boiling water if necessary. Steam the pudding until a skewer inserted into the center barely comes out clean, about 1 1/2 hours.
• To make sauce, place milk, vanilla seeds and pod and orange zest in a saucepan. Whisk yolks and sugar together in a bowl. Bring milk mixture just to a boil. Whisking rapidly, slowly pour the milk into the egg mixture. Pour mixture back into pan and place over low heat. Cook, stirring constantly, until sauce thickens enough to coat the back of a spoon -- do not let it come to a boil. Remove from heat and strain through a fine sieve. Whisk in orange juice. Refrigerate until cold.
• Carefully remove the souffle dish from the pot, uncover and let cool for 10 minutes. Unmold. Cut into wedges, place each wedge on a plate and surround with a pool of the orange sauce. The pudding can also be served at room temperature.

APPLE-WALNUT BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add apples and 1/4 cup sugar. Cook and stir until apples are golden brown and soft, about 6 minutes. Stir in cinnamon. Remove from heat. Stir in brandy; cook over medium heat until liquid is syrupy, 1-2 minutes. Remove from heat., In a large bowl, whisk milk, eggs, vanilla and remaining 3/4 cup sugar until blended. Gently stir in bread; let stand until bread is softened, about 5 minutes. Stir in apple mixture and walnuts., Add 1 tablespoon remaining butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven once butter has melted. , Add bread mixture. Melt remaining 2 tablespoon butter; drizzle over top. Bake until puffed, golden, and a knife inserted near the center comes out clean, 50-55 minutes. Serve warm.