Jamie Oliver

Maple syrup and pecan steamed puddings

Sticky, gooey, gorgeous and great with custard

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Maple syrup and pecan steamed puddings

Serves 6
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    531
    27%
  • Fat
    38.3g
    55%
  • Saturates
    15.7g
    79%
  • Protein
    6g
    13%
  • Carbs
    43.6g
    17%
  • Sugar
    18.9g
    21%
  • Salt
    0.12g
    2%
  • Fibre
    1.7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    531
    27%
  • Fat
    38.3g
    55%
  • Saturates
    15.7g
    79%
  • Protein
    6g
    13%
  • Carbs
    43.6g
    17%
  • Sugar
    18.9g
    21%
  • Salt
    0.12g
    2%
  • Fibre
    1.7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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
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Method

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.

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.

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