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Pecan & maple syrup sticky pudding

The perfect family desert

  • Prep: 35 mins
    Cook: 1 hrs 30 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 335
  • Carbohydrates 37
  • Saturated Fat 9
  • Sugar 18
  • Protein 4
  • Fat 20
  • Fibre 1
  • Salt 0.5

Nutrition per serving

  • Calories 335
  • Carbohydrates 37
  • Saturated Fat 9
  • Sugar 18
  • Protein 4
  • Fat 20
  • Fibre 1
  • Salt 0.5

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

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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