Imagine a dessert that combines the rich, nutty crunch of walnuts with warm, aromatic spices that dance on your palate – welcome to the world of Walnut and Spice Pudding! This traditional Indian dessert is not just a treat; it's an experience that will transport you to the vibrant kitchens of India with every single bite. Whether you're a dessert enthusiast or simply looking to impress your guests with an extraordinary sweet creation, this recipe promises to be your new culinary obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 200g walnuts, chopped
- 150g sugar
- 3 large eggs
- 200g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 100ml milk
Instructions
- Preheat your oven to 180°C (350°F). Grease a baking dish or pudding mold with butter or cooking spray to prevent sticking.
- In a mixing bowl, combine the chopped walnuts and sugar. Mix well until the walnuts are evenly coated with sugar.
- In a separate bowl, crack the 3 large eggs and whisk them until they are light and frothy. This will help to incorporate air into the pudding for a lighter texture.
- Add the milk to the whisked eggs and mix until well combined. Set this mixture aside.
- In another bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. This ensures that the baking powder is evenly distributed throughout the flour.
- Gradually fold the dry ingredients into the egg and milk mixture. Be careful not to overmix; you want to combine them just until there are no dry flour pockets.
- Gently fold in the walnut and sugar mixture into the batter, ensuring that the walnuts are evenly distributed throughout the pudding mixture.
- Pour the batter into the prepared baking dish or pudding mold, smoothing the top with a spatula.
- Place the baking dish in the preheated oven and bake for about 50 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the pudding from the oven and allow it to cool in the dish for about 10 minutes. This will help it set further and make it easier to remove from the mold.
- Carefully invert the pudding onto a serving plate. You can serve it warm or at room temperature, optionally dusted with powdered sugar or accompanied by a scoop of vanilla ice cream.
Tips
- Toast your walnuts lightly before chopping to enhance their nutty flavor and add extra depth to the pudding.
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- When folding ingredients, use a gentle hand to maintain the pudding's light and airy consistency.
- Don't overmix the batter – this can lead to a dense, tough pudding.
- Use a toothpick or cake tester to check doneness, ensuring it comes out clean with just a few moist crumbs.
- Let the pudding rest for 10 minutes after baking to help it set and make removal easier.
- For an extra touch of elegance, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 10g
Fat: 24g
Saturated Fat: g
Cholesterol: 75mg
