Maple and pecan steamed pudding
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Loading... - Nuria Ramos
- 11 Dec 2020
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You will need a little more maple syrup to serve with this. Oh, and a small jug of double cream.
Serves 6
butter 150g
golden caster sugar 80g
soft brown sugar 70g
eggs 2
pecans 60g, shelled
self-raising flour 150g
salt a pinch
For the topping:
maple syrup 4 tbsp
fresh breadcrumbs 4 tbsp
To serve:
cream and maple syrup
You will need a lightly buttered 1.5 litre pudding basin.
Cut a piece of baking parchment or greaseproof paper to fit the bottom of the mixing bowl, then place it neatly in the bottom of the bowl. It will stop the pudding sticking.
Dice the butter, place it in the bowl of a food mixer, then add the sugars. Beat for a good 5 minutes until pale and creamy. Mix the maple syrup and breadcrumbs together, then put in the bottom of the buttered mixing bowl. Place a large pan of water on to boil. The water should be deep enough to come at least halfway up the basin.
Break the eggs, beat them lightly with a fork, then add, a little at a time, to the butter and sugar, beating continually. Process the pecans to fine crumbs in a food processor, then add them to the flour together with a pinch of salt, then fold lightly but firmly into the cake mixture.
Spoon the mixture into the pudding basin, smooth the surface, then cover the basin first with greaseproof paper or baking parchment, and secondly, with kitchen foil. Secure firmly with string or rubber bands.
Lower the basin into the hot water, cover with a lid and leave to steam for 90 minutes until the pudding has risen and is lightly firm. Remove from the water. Leave to settle for 10 minutes, then unwrap and slide a palette knife between the pudding and the bowl to loosen it. Place a plate on top of the bowl, turn the basin and plate upside down and shake firmly. The pudding should slide out on to the plate.
Serve with double cream and, if you like, more maple syrup.
