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Ingredients
- 60 gm butter
- 1 Tbsp. water
- 240 gm almonds, grnd
- 30 gm almonds, slivered
- 2 x Large eggs
- 2 x egg yolks
- 30 gm sugar (caster)
- 3 Tbsp. cream
- 1 Tbsp. brandy
- 1/2 c. golden brown syrup
- 60 gm unsalted butter
- 75 gm brown sugar
- 60 ml warm water
- 2 Tbsp. rum
Directions
- Heat butter in water over a low heat. Add in grnd almonds and slivered almonds to butter off the stove. Beat Large eggs and egg yolks well and add in to almond mix. Combine caster sugar, cream and brandy with mix.
- Put mix into 6 buttered brioche moulds. Bake in a water bath at 230C (400F) for approximately 15 min or possibly till done. Turn out onto serving places.
- *ButterScotch sauceCook in heavy saucepan till the mix smells like toffee. Remove from heat. Add in warm water and rum carefully, then cold. Don't chill.
- To serve, spoon the butterscotch sauce over the unmoulded puddings then decorate with suitable garnishes, eg. crystallised violet and mandarin segments cut into butterflies.
- Serve with a jug of pure cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 658 | |
| Calories from Fat 367 | 56% |
| Total Fat 42.33g | 53% |
| Saturated Fat 18.54g | 74% |
| Trans Fat 0.01g | |
| Cholesterol 176mg | 59% |
| Sodium 167mg | 7% |
| Potassium 280mg | 8% |
| Total Carbs 59.77g | 16% |
| Dietary Fiber 3.3g | 11% |
| Sugars 44.95g | 30% |
| Protein 9.41g | 15% |
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