Warm Caramel and Pecan Pudding Cake

Name: Warm Caramel and Pecan Pudding Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups (315 g) sugar; 1 cup (250 ml) water, warmed; 2 cups (500 ml) 35% heavy cream, warmed; 1 ½ cups (150 g) roasted pecans, chopped; 1 cup (150 g) unbleached all-purpose flour; ½ cup (65 g) ground almonds; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup (115 g) unsalted butter, softened; 1/4 cup (55 g) sugar; 1 egg; 2/3 cup (150 ml) milk

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Preparation 25 MIN

Cooking 55 MIN
Servings 8

Ingredients
Preparation

Ingredients

Pecan Caramel

1 1/2 cups (315 g) sugar
1 cup (250 ml) water, warmed
2 cups (500 ml) 35% heavy cream, warmed
1 ½ cups (150 g) roasted pecans, chopped

Batter

1 cup (150 g) unbleached all-purpose flour
½ cup (65 g) ground almonds
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (115 g) unsalted butter, softened
1/4 cup (55 g) sugar
1 egg
2/3 cup (150 ml) milk

Preparation

Pecan Caramel

In a pot, bring the sugar and ¼ cup (60 ml) of the water to a boil. Cook without stirring until the caramel turns an amber colour. Off the heat, add the remaining water. Gradually add the cream. Watch out for splattering. Add the pecans and mix thoroughly. Bring to a boil and pour into an 8-cup (2 litre) soufflé dish or square pan. Set aside.

Batter

With the rack in the middle position, preheat the oven to 350°F (180°C).
In a bowl, combine the flour, ground almonds, baking powder and salt.
In another bowl, cream the butter and sugar with an electric mixer. Add the egg and mix thoroughly. Add the dry ingredients alternately with the milk. With an ice cream scoop, form balls of batter and place over the pecan caramel. Bake for 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Delicious warm or cold.