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4 eggs, separated
175 g/6 oz/0.75 cup caster (superfine) sugar
100 g/4 oz/1 cup walnuts, chopped
Grated rind and juice of 1 orange
100 g/4 oz/1 cup self-raising (self-rising) flour
For the sauce:
100 g/4 oz/0.5 cup butter or margarine, softened
100 g/4 oz/0.5 cup soft brown sugar
25 g/1 oz/0.25 cup plain (all-purpose) flour
90 ml/6 tbsp milk
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Method :
Beat the egg yolks with the caster sugar until thick, then add the walnuts
and orange rind and juice and stir in the self-raising flour. Whisk the
egg whites until stiff, then fold them into the mixture and turn into a
greased and lined 18 cm/7 in square cake tin (pan). Bake in a preheated
oven at 180°C/350°F/gas mark 4 for 45 minutes until springy to the touch.
To make the sauce, beat together the butter or margarine, brown sugar and
plain flour in a saucepan, then heat gently until the butter melts and the
mixture bubbles. Cook for 4 minutes, stirring continuously. Stir in the
milk and bring to the boil, stirring continuously, until the sauce is
thick and smooth. Serve the pudding warm with the hot sauce. |