Caramel Cashew Nut Pudding

 

                                                                                                  by the Konstant Kraver

In complete contrast to last weeks Raspberry gelato post. This one is for those of us who are coming into the cooler months and just want a nice warm pudding to snuggle up to. I apologize for the photo. I made this dessert for our mother‘s day lunch and had a mere few minutes before the hoards descended upon it. This caramel, cashew nut heaven was one based on a recipe I found on www.taste.com.au.

 Ingredients (serves 8)

• 120g butter, chopped
• 1 cup (250ml) milk
1 cup (250g) firmly packed brown sugar
2 cup (150g) self-raising flour
• 2 tbsp maple syrup
2 cup (145g) unsalted roasted cashews, coarsely chopped 
2 tbsp Rum
Vanilla ice-cream or thick cream, to serve

Caramel sauce

• 1 cup (200g) firmly packed brown sugar
• 80g butter, chopped 
• 1Tbsp Rum
• 1 cup (250ml) cream
• 2  cup (310ml) boiling water

Method

1. Preheat oven to 180°C. Grease a  (3L)  capacity ovenproof dish. Combine the butter and milk in a medium saucepan over medium heat. Cook, stirring with a wooden spoon, for 2 minutes or until butter melts. Remove from heat and add the sugar, flour and maple syrup ,and rum and stir until combined.
2. Spoon mixture into the prepared dish and sprinkle with cashews.
3. To make the sauce, combine the sugar, butter and water in a medium heatproof bowl. Stir until butter is melted. Stir in the cream and rum. Pour slowly over the back of spoon into the pudding mixture.
4. Bake in preheated oven for 40 minutes or until centre is cooked through. Serve immediately with ice-cream or cream.