Warm butterscotch dippers
A simple twist on toffee apples - perfect to warm up Bonfire Night
Pecan & maple syrup sticky pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 100g self-raising flour
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 50g butter
- 75g dark muscovado sugar
- 1 tbsp maple syrup
- 1 medium eggbeaten
- 3 tbsp semi-skimmed milk
- 40g pecannuts, chopped
- 50g raisin
For the topping
- 25g butter
- 3 tbsp double cream
- 2 tbsp maple syrup
Nutrition: per serving (without cream)
- kcal335
- fat20g
- saturates9g
- carbs37g
- sugars18g
- fibre1g
- protein4g
- salt0.5glow
Method
step 1
First make the topping. Put the butter, double cream and maple syrup together in a small pan and stir over a low heat until well mixed. Bring to the boil, simmer for 1 min, then pour into the base of a buttered 900ml pudding basin.
step 2
Sift the flour into a bowl with the cinnamon and nutmeg. In a separate bowl, beat the butter with the sugar and maple syrup until light and fluffy. Beat in the egg a little at a time. Fold the dry ingredients into the creamed butter and egg mixture, adding the milk to give a soft dropping consistency. Stir in nuts and raisins.
step 3
Spoon the mixture into the basin, then cover with greased greaseproof paper and foil, making a pleat in the centre of both. Tie securely with string.
step 4
Steam the pudding for 1½ hrs, checking regularly to make sure that the pan doesn’t boil dry. Turn out and serve with extra warmed maple syrup and a generous helping of double cream.
