Almond Puddings With Butterscotch Recipe

• 60 gm butter
• 1 Tbsp. water
• 240 gm almonds, grnd
• 30 gm almonds, slivered
• 2 x Large eggs
• 2 x egg yolks
• 30 gm sugar (caster)
• 3 Tbsp. cream
• 1 Tbsp. brandy
• 1/2 c. golden brown syrup
• 60 gm unsalted butter
• 75 gm brown sugar
• 60 ml warm water
• 2 Tbsp. rum

1. Heat butter in water over a low heat.
2. Add in grnd almonds and slivered almonds to butter off the stove.
3. Beat Large eggs and egg yolks well and add in to almond mix.
4. Combine caster sugar, cream and brandy with mix.
5. Put mix into 6 buttered brioche moulds.
6. Bake in a water bath at 230C (400F) for approximately 15 min or possibly till done.
7. Turn out onto serving places.
8. *ButterScotch sauceCook in heavy saucepan till the mix smells like toffee.
9. Remove from heat.
10. Add in warm water and rum carefully, then cold.
11. Don't chill.
12. To serve, spoon the butterscotch sauce over the unmoulded puddings then decorate with suitable garnishes, eg.
13. crystallised violet and mandarin segments cut into butterflies.
14. Serve with a jug of pure cream.

butter, water, gm almonds, almonds, eggs, egg yolks, sugar, cream, brandy, golden brown syrup, butter, brown sugar, water, rum

Taken from cookeatshare.com/recipes/almond-puddings-with-butterscotch-63965 (may not work)