This is another easy-to-make Portuguese dessert, perfect with a small espresso.
Grind the walnuts and cinnamon to a paste. Beat the eggs and sugar, and mix in the nuts. Butter some moulds, ramekins or a bun tin, and pour in the mixture. Place in a roasting tin with a little water, and cook until set in a preheated oven at 220½C/425½F/gas mark 7. Timing will depend on the depth of the mixture, but bun tins will take about 5 minutes. When cold, turn the puddings out of the moulds, and decorate with the whipped cream and half-walnuts.
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