Recipes+
Ingredients
Method
1.Preheat oven to 180°C/160°C fan forced. Grease a 1.5-litre (6-cup) oval ovenproof dish. Place on a baking tray.
2.Combine flour and half the sugar in a bowl. Stir in butter, milk, egg and 1/2 cup of the walnuts. Spoon mixture into prepared dish; level surface. Sprinkle top with remaining walnuts.
3.Combine coffee, cream, remaining sugar and 1 1/2 cups boiling water in a heatproof jug. Carefully pour hot mixture, over the back of a large metal spoon, evenly over pudding. Bake for 30 minutes or until top sets. Stand in dish for 5 minutes. Serve with extra whipped cream.
Replace walnuts with cashews, macadamias or pecans. Make individual puddings using 4 x 1-cup ovenproof dishes; reduce cooking time to 20 minutes.
Note
