Name: Pecan & maple syrup sticky pudding
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 6
Cuisine: British
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 egg beaten; 3 tbsp semi-skimmed milk; 40g pecan nuts, chopped; 50g raisin; 25g butter; 3 tbsp double cream; 2 tbsp maple syrup

100g self-raising flour
½ tsp ground cinnamon
½ tsp ground nutmeg
50g butter
75g dark muscovado sugar
1 tbsp maple syrup
1 medium egg
beaten
3 tbsp semi-skimmed milk
40g pecan
nuts, chopped
50g raisin

For the topping

25g butter
3 tbsp double cream
2 tbsp maple syrup

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.