Pecan and Maple Syrup Pudding

Name: Pecan and Maple Syrup Pudding
Yield: Serves 8–10
Ingredients: 200 g (7 oz) unsalted butter, softened; 230 g (8 oz/1 cup) caster (superfine) sugar; 4 eggs, lightly beaten; 1 teaspoon vanilla extract; 375 g (13 oz/3 cups) self-raising flour, sifted; 200 g (7 oz) pecans, chopped; ½ teaspoon ground cinnamon; finely grated zest of 1 lemon; 185 ml (6 fl oz/¾ cup) milk; 250 ml (9 fl oz/1 cup) maple syrup

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

200 g (7 oz) unsalted butter, softened
230 g (8

Dessert
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas 4). Beat the butter and sugar until creamy. Gradually beat in the eggs, then the vanilla. Combine the flour, three-quarters of the pecans, cinnamon and lemon zest and fold in, alternating with spoonfuls of milk,