New York City Chefs Daily Recipe for 10/01/2001 : Recipe for Walnut Toffee Pudding
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Walnut Toffee Pudding recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/01/2001 : Recipe for Walnut Toffee Pudding
"Walnut Toffee Pudding"

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"As we graze it grows"

1 cup toasted walnuts, chopped
3/4 cup butter
Scant 1 cup brown sugar
1/ 4 cup light cream
2 tablespoons lemon juice
2 eggs, beaten
1 cup self rising flour

Grease a 4 cup pudding mold and add half the walnuts.  Heat 1/ 4 cup of the butter with 1/4 cup of the sugar, the cream and 1 tablespoon lemon juice in a small pan, stirring until smooth.  Pour half into the pudding mold, then swirl to coat it a little way up the sides.  Beat the remaining butter and sugar until light and fluffy, then gradually beat in the eggs. Fold in the flour and the remaining nuts and lemon juice and spoon into the mold.  Cover the mold with waxed paper with a pleat folded in the center, then tie securely with a string.  Steam the pudding for about 1 1/4 hours, until it is set in the center.  Right before serving, gently warm the remaining sauce.  Unmold the pudding onto a warm plate and pour the warm sauce over. Serves 6.
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