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Pecan & maple syrup sticky pudding

Pecan & maple syrup sticky pudding

A star rating of 4.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

The perfect family desert

  • Vegetarian
Nutrition: per serving (without cream)
HighlightNutrientUnit
kcal335
fat20g
saturates9g
carbs37g
sugars18g
fibre1g
protein4g
low insalt0.5g
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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

For the topping

  • 25g butter
  • 3 tbsp double cream
  • 2 tbsp maple syrup

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

Goes well with

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Overall rating

A star rating of 4.6 out of 5.5 ratings
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