Pecan & maple syrup sticky pudding
The perfect family desert
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 35 mins
Cook min 1 hr 30 mins
Vegetarian
- 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.
Per serving (without cream)
335 kcalories, protein 4g, carbohydrate 37g, fat 20 g, saturated fat 9g, fibre 1g, salt 0.5 g
Recipe from Good Food magazine, Vegetarian Christmas 2006.
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http://www.bbcgoodfood.com/recipes/2964/
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 35 mins
Cook min 1 hr 30 mins
Vegetarian
Family favourite
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
Per serving (without cream)
335 kcalories, protein 4g, carbohydrate 37g, fat 20 g, saturated fat 9g, fibre 1g, salt 0.5 g


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02 November 2008
shez rated and commented on this recipe
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21 November 2008
O'Brien rated and commented on this recipe
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