Pecan & maple syrup sticky pudding
By Good Food Vegetarian Christmas
Cooking time
Prep: 35 mins Cook: 1 hr, 30 minsSkill level
EasyServings
Serves 6The perfect family desert
Nutrition and extra info
Additional info
- Vegetarian
Nutrition info
Nutrition per serving (without cream)
- kcalories
- 335
- protein
- 4g
- carbs
- 37g
- fat
- 20g
- saturates
- 9g
- fibre
- 1g
- sugar
- 18g
- salt
- 0.5g
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 pecans nuts, chopped
- 50g raisins
For the topping
- 25g butter
- 3 tbsp double cream
- 2 tbsp maple syrup
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Method
- 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.
- 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.
- 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.
- 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 magazine, December 2006
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