Bean Pudding with Butterscotch Sauce

From: OntarioBeans.on.ca

An excellent source of folate & magnesium. A good source of thiamin, iron, calcium & phosphorus. A high source of dietary fibre.

Ingredient List

2 cups	well-cooked white pea beans	500 mL
3/4 cup	evaporated skim milk	175 mL
2	eggs	2
1/4 cup	granulated sugar	50 mL
1/4 cup	brown sugar	50 mL
2 tbsp	apple butter*	25 mL
1 tsp	vanilla	5 mL
1/2 tsp	cinnamon	2 mL
1/2 tsp	nutmeg	2 mL
6 tsp	chopped pecan	30 mL
2 tbsp	butter	25 mL
1/2 cup	brown sugar	125 mL
1 tbsp	corn syrup	15 mL
2 tbsp	whipping cream	25 mL
* substitute apple sauce for apple butter if not available

Directions

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