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Steamed Maple Pecan Pudding
- Serves
6–8
- Difficulty
Medium
By Stephen Bull
Published 2001
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 150 g 3
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
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