Warm Caramel and Pecan Pudding Cake | RICARDO

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