Maple syrup and pecan steamed pudding

By Faeza
26 September 2016



¦ 200g butter or margarine

¦ 100g (1 cup) sugar

¦ 4 eggs, lightly beaten

¦ 5ml (1 teaspoon) vanilla


¦ 240g (2 cups) self-raising


¦ 100g (1 cup) chopped

pecan nuts

¦ 5ml (1 teaspoon) ground


¦ grated rind of 1 lemon

¦ 250ml (1 cup) milk

¦ 125ml (½ cup) maple



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.