Bean Pudding with Butterscotch Sauce

Bean Pudding with Butterscotch Sauce


Nutrition (For 1 serving)

Calories 349 ;
Protein 10 g;
Fat 9 g;
Carbohydrates 59 g;
Total Dietary Fibre 4.7 g;
2 cupswell-cooked white pea beans500 mL
3/4 cupevaporated skim milk175 mL
1/4 cupgranulated sugar50 mL
1/4 cupbrown sugar50 mL
2 tbspapple butter*25 mL
1 tspvanilla5 mL
1/2 tspcinnamon2 mL
1/2 tspnutmeg2 mL
6 tspchopped pecan30 mL
2 tbspbutter25 mL
1/2 cupbrown sugar125 mL
1 tbspcorn syrup15 mL
2 tbspwhipping cream25 mL
* substitute apple sauce for apple butter if not available

Place the beans in a food processor. Purée until smooth along with 1/2 cup of the evaporated skim milk. Add the eggs, sugars, applesauce, vanilla, cinnamon, nutmeg and process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined. Spoon mixture into 6 – 1/2 cup (125 mL) ramekins.
Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides.
Place in a preheated 350 F (180 C) oven for 35 minutes. Remove from oven and let cool slightly. Serve drizzled with butterscotch sauce and topped with 1 tsp. (5 mL) chopped pecans.

Makes 6 servings

Butterscotch Sauce:
In a small saucepan, melt the butter. Add the brown sugar and corn syrup and cook gently until the sugar dissolves. Stir in the whipping cream and bring to a boil. Let cool slightly before serving.

Makes 1/2 cup