- 100g self-raising flour
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 50g butter
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
The rising spring sap of a number of varieties of maple tree…
- 1 medium egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 3 tbsp semi-skimmed milk
- 40g pecan nuts, chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 50g raisin
For the topping
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.