Name: A super sticky Pecan Pie Pudding
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8
Ingredients: Melted butter, for greasing; 1 cup whole pecans (120g), toasted; 125g unsalted butter, chopped; 1/2 cup firmly packed brown sugar; 1/4 cup golden syrup; 1/2 tsp bicarbonate of soda; 2 eggs, lightly beaten; 1 2/3 cups self-raising flour; 1/2 cup Greek yoghurt; Vanilla ice cream, to serve; SAUCE; 1 cup golden syrup; 50g unsalted butter, chopped; 2 tbsps cornflour

A super sticky Pecan Pie Pudding

The perfect sweet finale to a mid-winter meal.

Serves 8

Prep

30M

Cook

1H 30M

Total

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Ingredients

Melted butter, for greasing

1 cup whole pecans (120g), toasted

125g unsalted butter, chopped

1/2 cup firmly packed brown sugar

1/4 cup golden syrup

1/2 tsp bicarbonate of soda

2 eggs, lightly beaten

1 2/3 cups self-raising flour

1/2 cup Greek yoghurt

Vanilla ice cream, to serve

SAUCE

1 cup golden syrup

50g unsalted butter, chopped

2 tbsps cornflour

Method

Step 1

Grease a metal pudding steamer (8-cup capacity) with melted butter. Line the base with baking paper.

Step 2

Coarsely chop ½ cup pecans. Sprinkle over the base of the prepared steamer. Finely chop the remaining pecans and set aside.

Step 3

Place butter, sugar, syrup, and 2 tbsps water in a medium saucepan over medium heat. Stir until butter is melted. Bring to a boil. Remove from heat. Stir in soda

Step 4

Transfer to a large bowl. Cool for 5 minutes. Whisk in eggs. Stir in flour and finely chopped pecans. Add yoghurt. Stir until combined.

Step 5

Spoon into steamer. Cover with a steamer lid. Place in a stockpot. Pour in enough boiling water to come halfway up the side of the steamer. Cover the pot with a lid.

Step 6

Bring to a boil. Then, gently boil for about 1 hour and 30 minutes, or until a skewer inserted into the centre of pudding comes out clean. Replenish pot with boiling water throughout cooking, as necessary. Remove steamer. Stand for 5 minutes.

Step 7

Meanwhile, make the sauce. Place syrup and butter in a small saucepan over medium heat. Stir until butter is melted. Blend cornflour with ½ cup cold water until smooth. Add to pan, stirring, until boiling and thickened. Remove. Cool for 5 minutes.

Step 8

Turn out hot pudding onto a plate. Spoon over warm sauce. Serve with ice cream.

TIP: Pudding and sauce can be made up to 4 hours ahead. Turn out pudding onto a heatproof plate. Cover loosely with foil. To reheat, uncover and microwave on Medium (50%) for about 5 minutes, or until warm. Reheat sauce separately over a low (30%).

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