Instructions: Preheat oven to 160C/ Gas 3. Lightly grease 4 individual pudding moulds.

Prepare pudding. Grind walnuts in a blender or food processor. Mix with flour, baking powder & a pinch of salt. Grate zest from orange. Place in a bowl with butter & sugar & cream together until pale & fluffy.

Beat eggs & gradually whisk into mixture. Gently fold in flour mixture until pudding is evenly mixed. It should have a soft, dropping consistency.

Divide mixture between prepared pudding moulds. Bake in a preheated oven for about 25 minutes, until puddings are well risen & firm to touch.

Prepare toffee sauce while puddings are baking. Blanch walnuts. Place in a saucepan & cover with cold water.Bring to the boil then drain. Rub skins from nuts. Roughly chop blanched walnuts.

Place sugar in a medium-sized pan with 3tbsp.water. Heat gently until sugar is dissolved then bring to boil. Boil rapidly until syrup becomes a deep caramel colour. Quickly whisk cream & butter into caramel. The sauce will go lumpy at first, but keep whisking, it will turn smooth & glossy. Stir chopped walnuts into sauce.

Turn puddings out carefully onto serving plates. Serve with toffee sauce poured over orange compote & a scoop of caramel ice-cream.

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.