Steamed Maple Pecan Pudding

Name: Steamed Maple Pecan Pudding
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 50 ml milk; 110 g pecan nuts, roasted and roughly chopped; 225 g self-raising flour; a large pinch of salt; 3 eggs; 1 tsp vanilla extract; 150 g soft dark brown sugar; 150 g unsalted butter; 70 ml maple syrup, and more for serving

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Steamed puds have enjoyed a revival over the last three or four years, some of them a world away from the syrup puds of childhood, but all showing the inevitable contrast of airy sponge with sticky sauce. This is a very good one from across the pond.

Ingredients

150 g unsalted butter
150 g soft dark brown sugar
3

Europe
United Kingdom
Dessert
Vegetarian
London

Method

Butter and sugar a 1kg basin.

Cream together the butter and sugar until light and fluffy, then mix in the eggs; add the salt and vanilla extract. Sift the flour and beat in, followed by the milk and half the nuts. Cover the bottom of the basin with the maple syrup and the remaining nuts. Pour the mixture on top, cover with a greaseproof lid, place inside a large saucepan containing 2cm