Maple Syrup and Pecan Steamed Pudding

By Faeza
29 July 2015


¦ 200g butter or margarine

¦ 100g (1 cup) sugar

¦ 4 eggs, lightly beaten

¦ 5ml (1 teaspoon) vanilla essence

¦ 240g (2 cups) self-raising flour

¦ 100g (1 cup) chopped pecan nuts

¦ 5ml (1 teaspoon) ground cinnamon

¦ grated rind of 1 lemon

¦ 250ml (1 cup) milk

¦ 125ml (½ cup) maple syrup


Beat the butter or margarine and sugar until creamy.

Beat in the eggs, then vanilla essence.

Combine flour, pecan nuts, cinnamon and rind and fold in, alternating with the milk.

Reserve half the syrup and pour the rest into a 2-litre greased ovenproof bowl.

Fill with the pudding mixture and pour remaining syrup on top.

Pour boiling water into a large saucepan.

Immerse the pudding bowl into the water; making sure the water comes up halfway up the sides of the bowl.

Cover the saucepan and steam gently for 1½ hours.

Make sure the pan doesn’t boil dry.

Insert a skewer in the centre, if it comes out clean the pudding is cooked.

Turn out onto a large serving plate, dust with icing sugar and serve with ice cream.