Instructions: You will need 4 individual pudding basins, well buttered with circles of grease proof paper in the bottom.

Grind the pecans in a grinder or processor. Mix with the flour, baking powder and salt. Cream together the butter, sugar, zest and coffee until light and fluffy - use a food mixer to make this easier. Gradually add the eggs, whisking into the mixture. Remove bowl from machine and carefully fold in the flour mxiture until evenly mixed. It should have a soft dropping consistency. Divide between prepared tins and bake for about 25 minutes until well risen and firm to the touch.

Make the sauce whilst the puddings are baking.

To make the sauce: Make the caramel by dissolving the sugar in the water over a low heat. As the liquid clears, raise the heat and bring to the boil. Leave the syrup without stirring to cook to a golden caramel.

Carefully pour over the coffee. Protect your hand with a cloth as the caramel will splutter and appear lumpy. Put it back on the heat and add the cream. Continue stirring until the mixture is smooth. Leave it to cook down to a coating consistency. Remove from heat and add the coffee beans and the whisky to taste.

Run a little knife round the puddings once done and turn out carefully onto serving plates. Pour the coffee bean sauce around.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.