This pudding reminded me of pecan pie (one of my favs!) and turned out so yummy. Unfortunately, the sponge didn't come out of the basin easily and fell out in four or five pieces instead of one pudding! Make sure you grease the basin really well. I also think I would increase the amount of each ingredient next time. (I've included both the ingredient amounts I used and those of a different recipe.) But there definitely will be a next time. My husband loved it! If you eat it the next day, it's better warmed up.
INGREDIENTS
For the Sponge:
- 50g (2oz) unsalted butter, softened, plus extra for greasing
- 75g (3oz) soft dark brown sugar
- 1 tbsp maple syrup
- 1 egg, beaten
- 100g (3½oz) self-raising flour
- 1 tsp ground cinnamon
- 3 tbsp milk, if required
- 50g (2oz) pecan nuts, chopped
- Custard or cream, to serve
To increase the volume of the sponge:
- 115g butter instead of 50g
- 115g sugar instead of 75g
- 2 eggs instead of 1
- 115g self-raising flour instead of 100g
- 1 tsp baking powder
- 50g pecans
- 3 tbsp maple syrup
- 1 tbsp milk
For the maple sauce:
- 25g (1oz) unsalted butter
- 5 tsp double cream
- 40g (1½oz) maple syrup
INSTRUCTIONS
Grease a 1.1-litre (2-pint) pudding basin.
To make the maple sauce, put the butter, double cream and maple syrup in a saucepan. Mix over a low heat until combined, then bring to the boil and simmer for 2 minutes. Pour the sauce into the bottom of the greased basin.
In a mixing bowl, cream together the butter and sugar until pale and fluffy, then add the maple syrup. Gradually add the beaten egg(s), just a little at a time, then fold in the flour and cinnamon. If necessary, add milk until the mixture reaches a dropping consistency. Finally, stir in the chopped pecan nuts.
Spoon the mixture on top of the sauce in the pudding basin. Seal with a lid or foil and steam for 1½ hours. If you increase the volume of the sponge, increase the steaming time to 2 hours. Turn out and serve with custard or cream.
Tips:
- Keep water gently simmering, not boiling hard
- Check water level every 20–30 minutes
- Add hot water only (not cold)
- Keep lid tightly covered (this matters a lot for steaming)
Did you try the recipe? Do you have any questions? Please let me know below!