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Prep:35 mins
Cook:1 hrs 30 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 335
-
fat 20g
-
saturates 9g
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carbs 37g
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sugars 18g
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fibre 1g
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protein 4g
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salt 0.5g
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
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.
