Sticky Date, Maple Syrup and Pecan Puddings

cook 30 mins
Tags: Quick eats
  • 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.
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