150 g (5 oz) unsalted butter, diced, plus extra for greasing
175 g (6 oz) ready-to-eat pitted dates
200 ml (7 fl oz) cold water
50 ml (2 fl oz) maple syrup, plus 6 teaspoons
3 eggs, beaten
175 g (6 oz) self-raising flour
50 g (2 oz) pecan nuts, chopped
custard, to serve
Lightly grease 6 x 150 ml (1/4 pint) metal pudding moulds and place on a baking sheet. Place the dates and measurement water in a small saucepan and bring to the boil, then cover and simmer gently for 5–6 minutes. Transfer to a large bowl and mash them with the back of a spoon or fork.
Stir in the butter and the 50 ml (2 fl oz) maple syrup and stir until the butter has melted, then gently stir in the eggs, flour and pecans.
Place 1 teaspoonful of maple syrup in each of the prepared pudding moulds and spoon in the sponge mixture. Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 20 minutes or until risen and firm to the touch. Leave to cool in the tins for a few minutes.
Turn out the puddings into bowls and serve with custard.