Almond Puddings With Butterscotch Recipe

Name: Almond Puddings With Butterscotch Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

70802

kcal

Calories

5819

Fat

4104

Carbs

1461

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 60 gm butter, 1 Tbsp. water, 240 gm almonds, grnd, 30 gm almonds, slivered, and more.

Yes, Almond Puddings With Butterscotch Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!