Warm Caramel and Pecan Pudding Cake
Warm Caramel and Pecan Pudding Cake
Ingredients
- 1 1/2 cups (315 g) sugar
- 1 cup (250 ml) water, warmed
- 2 cups (500 ml) 35% heavy cream, warmed
- 1 ½ cups (150 g) roasted pecans, chopped
- 1 cup (150 g) unbleached all-purpose flour
- ½ cup (65 g) ground almonds
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (55 g) sugar
- 1 egg
- 2/3 cup (150 ml) milk
Instructions
- In a pot, bring the sugar and ¼ cup (60 ml) of the water to a boil. Cook without stirring until the caramel turns an amber colour. Off the heat, add the remaining water. Gradually add the cream. Watch out for splattering. Add the pecans and mix thoroughly. Bring to a boil and pour into an 8-cup (2 litre) soufflé dish or square pan. Set aside.
Warm Caramel and Pecan Pudding Cake