Additional Ingredients

For the sauce:

3 tbsp	Butter
100 grams	Golden Caster Sugar (Billington's)
50 grams	Pecans
50 grams	Walnuts
4 tbsp	Cognac

How to make Sticky Toffee and Walnut Pudding

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1. Heat the oven to 200C (180C fan) 375F, gas 5.
2. Heat the cream in a pan. Slit the vanilla pod open lengthwise and scrape the seeds into the cream.
3. Heat the butter in another pan and stir in the freshly ground millet flour. Add the vanilla-flavoured cream and heat, stirring, until the mixture forms a ball.
4. Remove from the heat, leave to cool slightly and stir in 1 egg white. Gradually stir in the egg yolks and the walnuts, then let cool.
5. Beat the remaining egg whites until they form soft peaks, trickling in the sugar, and continue beating until firm and glossy. Then carefully fold the beaten egg white into the millet mixture.
6. Grease 4 small ovenproof bowls and sprinkle with ground almonds. Divide the mixture between the bowls. Seal the bowls with tin foil, then stand them in a roasting tin or baking pan and fill with water to a depth of 3 cm below the rim of the bowls. Put into the oven and cook the puddings in the bain-marie for about 1 3/4 hours.
7. For the sauce, melt the butter and sugar in a pan over a medium heat. Stir over the heat until the sugar begins to caramelise. Roughly chop the pecans and walnuts and add to the pan as soon as the sugar begins to brown.
8. Caramelise the nuts briefly, then slowly stir in a scant 1/2 cup water and cook until the sauce has a syrupy consistency. Remove the caramel and nut sauce from the heat and add cognac to taste.
9. Take the puddings out of the bain-marie, remove the foil and leave the puddings to stand for about 5 minutes. To serve, run the point of a knife around the top of the bowls and turn the puddings out on to 4 plates. Take the nuts out of the toffee sauce, place on top of the puddings and drizzle the rest of the sauce over. Serve warm.

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