Pecan Golden Syrup Pudding
- Anthology of Crumbs
- Oct 9
- 1 min read
1
Searing the Beef
Light brown sugar gives a delicate caramel flavour, while dark brown sugar adds deeper notes.
Serve warm with whipped cream or vanilla ice cream.
Leftovers reheat well, the sauce growing richer with time.
Notes
1
Heat oven to 350°F (180°C). Butter a one litre ovenproof bowl and dust lightly with caster sugar if available.
2
In a large bowl, combine brown sugar, flour, baking powder, and salt. Make a small well in the centre and set aside.
3
In a separate bowl, whisk milk, egg, melted butter, and golden syrup until smooth. Pour into the dry mixture, add chopped pecans, and stir until fully combined. Spoon the batter into the prepared dish.
4
In another bowl, combine the additional brown sugar and cornstarch, then sprinkle evenly over the batter. Stir golden syrup into boiling water and gently pour this over the top.
5
Bake for 45 minutes, or until the surface is golden and a skewer inserted in the centre comes out clean. Serve warm with fresh whipped cream.
Instructions
¼ cup (60 g) brown sugar
1 cup (150 g) all purpose flour
2 tsp baking powder
½ tsp salt
½ cup (125 ml) milk
1 egg
⅓ cup (80 ml) melted unsalted butter
2 Tbsp (30 ml) golden syrup
¾ cup (75 g) pecan nuts (chopped)
½ cup (115 g) brown sugar (additional)
1 Tbsp cornstarch
1¼ cups (310 ml) boiling water
2 Tbsp (30 ml) golden syrup (additional)
fresh whipped cream to serve
Pecan Golden Syrup Pudding
Anthology of Crumbs
The kind of pudding that gathers everyone at the table before it cools. Pecans lend their quiet crunch, golden syrup turns to caramel beneath, and the air smells like butter and sugar meeting in the oven. Serve it warm, spoon by spoon, with softly whipped cream.
Servings :
4-6
Calories:
Prep Time
15 min
Cooking Time
45 min
Rest Time
0
Total Time
1 hr
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