Name: Pecan & maple syrup sticky pudding
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 6
Cuisine: British
Ingredients: 100g self-raising flour; ½ tsp ground cinnamon; ½ tsp ground nutmeg; 50g butter; 75g dark muscovado sugar; 1 tbsp maple syrup; 1 medium egg beaten; 3 tbsp semi-skimmed milk; 40g pecan nuts, chopped; 50g raisin; 25g butter; 3 tbsp double cream; 2 tbsp maple syrup

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Pecan & maple syrup sticky pudding

Pecan & maple syrup sticky pudding

Good Food team

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Serves 6

Easy

Prep: 35 mins

Cook: 1 hr and 30 mins

A star rating of 4.7 out of 5.7 ratingsRate

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The perfect family desert

Vegetarian

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Alternatives

Complete the dish

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Warm butterscotch dippers

A star rating of 3.5 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

100g self-raising flour
½ tsp ground cinnamon
½ tsp ground nutmeg
50g butter
75g dark muscovado sugar
1 tbsp maple syrup
1 medium egg

beaten
3 tbsp semi-skimmed milk
40g pecan

nuts, chopped
50g raisin

For the topping

25g butter
3 tbsp double cream
2 tbsp maple syrup

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Nutrition: per serving (without cream)

kcal335
fat20g
saturates9g
carbs37g
sugars18g
fibre1g
protein4g
salt0.5g

low

Method

step 1

First make the topping. Put the butter, double cream and maple syrup together in a small pan and stir over a low heat until well mixed. Bring to the boil, simmer for 1 min, then pour into the base of a buttered 900ml pudding basin.
step 2

Sift the flour into a bowl with the cinnamon and nutmeg. In a separate bowl, beat the butter with the sugar and maple syrup until light and fluffy. Beat in the egg a little at a time. Fold the dry ingredients into the creamed butter and egg mixture, adding the milk to give a soft dropping consistency. Stir in nuts and raisins.
step 3

Spoon the mixture into the basin, then cover with greased greaseproof paper and foil, making a pleat in the centre of both. Tie securely with string.
step 4

Steam the pudding for 1½ hrs, checking regularly to make sure that the pan doesn’t boil dry. Turn out and serve with extra warmed maple syrup and a generous helping of double cream.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4.7 out of 5.7 ratings

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