Preheat the oven to 180°C. Grease a 6-8 cup dish and set aside. to the boil and simmer for 5 minutes then set aside.
In a large mixing bowl sift in the pudding dry ingredients, almond meal, flour, baking powder, cocoa and sugar. Combine well, then add the remaining ingredients and mix until you have an even batter. Pour batter into the prepared dish and use a spoon to level out.
In a pouring jug whisk together the sauce ingredients until uniform. Take a dessert spoon and flip so the rounded surface is facing upwards. Pour the sauce over the spoon into the pudding dish. Bake for 45 minutes, or just until the top of the pudding is firm.
Whilst pudding cooking, heat a frypan over medium heat. Add the candied walnut ingredients and turn the heat to low. Fry for 5 minutes, stirring regularly to prevent burning. Once cooked, transfer to a tray lined with baking paper to cool and harden.
Once the pudding has cooked remove from oven. Serve immediately with ice cream or cream, and top with candied walnuts.
Preheat the oven to 180°C. Grease a 6-8 cup dish and set aside. to the boil and simmer for 5 minutes then set aside.
In a large mixing bowl sift in the pudding dry ingredients, almond meal, flour, baking powder, cocoa and sugar. Combine well, then add the remaining ingredients and mix until you have an even batter. Pour batter into the prepared dish and use a spoon to level out.
In a pouring jug whisk together the sauce ingredients until uniform. Take a dessert spoon and flip so the rounded surface is facing upwards. Pour the sauce over the spoon into the pudding dish. Bake for 45 minutes, or just until the top of the pudding is firm.
Whilst pudding cooking, heat a frypan over medium heat. Add the candied walnut ingredients and turn the heat to low. Fry for 5 minutes, stirring regularly to prevent burning. Once cooked, transfer to a tray lined with baking paper to cool and harden.
Once the pudding has cooked remove from oven. Serve immediately with ice cream or cream, and top with candied walnuts.
Preheat the oven to 180°C. Grease a 6-8 cup dish and set aside. to the boil and simmer for 5 minutes then set aside.
In a large mixing bowl sift in the pudding dry ingredients, almond meal, flour, baking powder, cocoa and sugar. Combine well, then add the remaining ingredients and mix until you have an even batter. Pour batter into the prepared dish and use a spoon to level out.
In a pouring jug whisk together the sauce ingredients until uniform. Take a dessert spoon and flip so the rounded surface is facing upwards. Pour the sauce over the spoon into the pudding dish. Bake for 45 minutes, or just until the top of the pudding is firm.
Whilst pudding cooking, heat a frypan over medium heat. Add the candied walnut ingredients and turn the heat to low. Fry for 5 minutes, stirring regularly to prevent burning. Once cooked, transfer to a tray lined with baking paper to cool and harden.
Once the pudding has cooked remove from oven. Serve immediately with ice cream or cream, and top with candied walnuts.
