header banner

Maple syrup & pecan steamed puddings

Everybody loves steamed pudding and these little ones are absolutely delicious. They're cooked in individual teacups – you can turn them out quite easily or eat them straight from the cup. Feel free to use different nuts, if you prefer.

Nutritional Information (amount per serving)

Calories
489kcal
Carbs
48.5g
Sugar
25.5g
Fat
28.9g
Saturates
9.9g
Protein
6.9g

Serves 6   Approx time: 40   Difficulty: super easy

Ingredients

  • butter, for greasing
  • 100 g pecan nuts
  • 175 g plain flour, sifted
  • 50 g soft dark brown sugar
  • 75 g vegetable suet
  • 1 teaspoon bicarbonate of soda
  • 1 large free-range egg
  • 8 tablespoons maple syrup, plus extra for serving
  • 1 vanilla pod, seeds scraped out
  • 150 ml whole milk
  • cream or custard, to serve
 

Method

Heat the oven to 190°C/375ºF/gas 5. Grease 6 small teacups well with butter. Place the pecans in a sandwich bag, tie the bag closed and bash the nuts with a rolling pin. You want to end up with a mixture of chunky and fine bits of pecan. Dust the insides of the teacups with the bashed up nuts, tipping the excess into a large bowl.

Empty the leftover pecans from the sandwich bags into the bowl, too, add all remaining ingredients and mix well. Pour a tablespoon of maple syrup into the bottom of each teacup and pour some of the mixture on top – you want your cups to be about three-quarters full.

Place the cups in a large, deep roasting tray. Fill the tray, around the cups, with boiling water from the kettle, making sure the water level comes about halfway up the side of the cups. Carefully put the tray in the preheated oven and bake for about 25 minutes until the cakes are golden on top and cooked through.

Leave to stand for a couple of minutes before turning them out. Serve with cream or custard and an extra drizzle of warmed maple syrup.

Copyright © 2014 JamieOliver.com