Ingredients
Butter for greasing
100g pecan nuts
175g plain flour, sifted
50g soft dark brown sugar
75g vegetable suet
1 teaspoon bicarbonate of soda
1 large free-range egg
8 tablespoons maple syrup, plus extra for serving
Seeds from 1 vanilla pod (or vanilla bean)
150ml whole milk
Cream or custard for serving
Instructions
1. Preheat your oven to 190°C (375°F) or gas mark 5, and butter six small teacups.
2. Place the pecan nuts in a sealable sandwich bag and crush them into a mix of coarse and fine pieces. Use some of the crushed nuts to dust the inside of the teacups, reserving the excess in a bowl.
3. In the bowl with the remaining nuts, add flour, sugar, suet, bicarbonate of soda, egg, maple syrup, vanilla seeds, and milk. Mix thoroughly to combine.
4. Pour a tablespoon of maple syrup into each teacup, then fill with the batter until three-quarters full.
5. Place the teacups in a large roasting tray and pour boiling water from a kettle into the tray until it comes halfway up the sides of the cups.
6. Bake in the preheated oven for about 25 minutes, or until the puddings are golden and cooked through.
7. Allow the puddings to stand for a few minutes, then serve warm with cream or custard and extra maple syrup.
Notes
🧈 Use room temperature butter for easy mixing and a uniform texture in the batter.
☕ Serve the puddings directly in teacups for a rustic touch, or turn out onto a plate for a more refined presentation.
🌿 Feel free to substitute with your favorite nuts, or use different extracts such as vanilla extract for variation.
- Prep Time: 15 minutes
- Resting Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pudding
- Calories: 450
- Sugar: 28g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 36mg