Pecan & maple syrup sticky pudding

Pecan & maple syrup sticky pudding

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(4 ratings)

Prep: 35 mins Cook: 1 hr, 30 mins

Easy

Serves 6
The perfect family desert

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (without cream)

  • kcal335
  • fat20g
  • saturates9g
  • carbs37g
  • sugars18g
  • fibre1g
  • protein4g
  • salt0.5g
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Ingredients

  • 100g self-raising flour
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g dark muscovado sugar
  • 1 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 1 medium egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp semi-skimmed milk
  • 40g pecan nuts, chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 50g raisin

For the topping

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp double cream
  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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bethocallaghan
31st Dec, 2011
4.05
very good but took ages to cook though (nearly 4hrs).
helename
21st Nov, 2008
5.05
My Husband doesn't like Christmas pudding so I made this one a couple of years ago. It went down a treat and has now replaced any other hot pudding I made in the past
cheryl654
2nd Nov, 2008
4.05
This could pass as a lighter version of christmas pudding. Very nice although not very maple syrrup tasting. Easy to make. I used golden castor sugar instead of dark sugar and still came out very nice.
Emerion
14th Nov, 2015
How far in advance could you make this pudding before steaming? I want to make it for Christmas day, but don't want to be mixing it straight after Christmas dinner. Thanks.
goodfoodteam's picture
goodfoodteam
10th Dec, 2015
Thanks for getting in touch - we haven’t tested making this ahead so cannot guarantee perfect results, but we would suggest cooking it fully up to 2 days ahead and then steaming it again for 20 mins (or until hot through) before serving. 
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