Pecan Whisky Pudding
Opinions vary about the sauce for this pudding. Some say that the sweet richness of the sauce complements the opulent nuts, moist raisins and delicate crumb and flavour of the pudding. Others think that it detracts from the pudding's merits, and prefer vanilla dairy ice cream or Iced Mascarpone, perhaps laced with a little whisky. The only debate about the pudding itself is how soon will it be served again!
INGREDIENTS:
125 G/41/2 oz PLUMP RAISINS
70 ML/2 I/2 EL 07. WHISKY
70 G/21/2 HZ UNSALTED
BUTTER, DICED
85 G/3 OZ LIGI IT
MUSCOVADO SUGAR
2 EGGS, SEPARATED
160 G/5 OZ PLAIN FLOUR
1 1/2 TSP BAKING POWDER
1/2 TSP FRESHLY GRATED
NUTMEG
150 G/5 OZ PECAN HAI NYE'S
SAUCE (OPTIONAL):
115 G/5 oz LIGHT
MUSCOVADO SUGAR
115 G/4 07. UNSALTED BUTTER, CHOPPED
150 ML/5 FL OZ WHIPPING
CREAM
1 TSP VANILLA ESSENCE
DIRECTIONS:
Leave the raisins to soak in the whisky for several hours.
Set the oven to 170°C/325°F/Gas 3. Butter and lightly flour a 15 cm/6 inch round baking dish or cake tin.
Beat the butter and 100 g/31/2 oz of the sugar until light and fluffy, then beat in the egg yolks.
Sift together the flour, baking powder and nutmeg. Using a large metal spoon, gently fold into the butter mixture with the nuts and raisins and whisky.
In a clean, dry bowl, whisk the egg whites until soft peaks frm, then gradually whisk in the remaining sugar. Gently fold half into the egg mixture, then gently fold in the remainder. Spoon into the dish or tin and hake for about 50 minutes until a fine skewer inserted into the centre comes out clean.
To make the sauce, if using, gently heat all the ingredients together in a small, heavy-based saucepan, stirring- with a wooden spoon, until evenly blended. Remove from the heat arid whisk for 1 minute
Leave the cake to cool in the tin or dish for a few minutes, then turn onto a warm plate. Trickle the sauce over. Serve warm.
