ginger, maple and pecan self-saucing puddings
- ¾ cup (185ml) milk
- 50g unsalted butter, melted
- 1 egg
- 1½ teaspoons vanilla extract
- ¾ cup (110g) plain flour, sifted
- 2 teaspoons baking powder, sifted
- 3 teaspoons ground ginger, sifted
- ⅓ cup (40g) almond meal
- ⅓ cup (75g) caster sugar
- ¾ cup (90g) pecans, roughly chopped
- ¾ cup (165g) caster sugar, extra
- 1 teaspoon plain flour, extra
- 1¾ cups (435ml) boiling water
- ¾ cup (185ml) maple syrup
- icing sugar, for dusting
- Preheat oven to 180°C. Place the milk, butter, egg and vanilla in a large bowl and whisk to combine. Add the flour, baking powder, ginger, almond meal, sugar and pecans and whisk well to combine. Divide the mixture between 4 x 1½-cup-capacity (375ml) ramekins and set aside.
- Place the extra sugar and flour in a bowl and whisk to combine. Add the water and maple syrup and whisk until the sugar is dissolved. Gently pour over the pudding mixtures.
- Bake for 20–25 minutes or until firm to touch. Allow to stand for 5 minutes and dust with icing sugar to serve. Makes 4.
+ When pouring the liquid over the pudding mixture, pour it slowly over the back of a spoon so that it lands gently.
+ Before your puddings go into the oven, place them on a baking tray to catch any spills.
+ Once cooked, allow the puddings to stand at room temperature for a few minutes, so they cool a little and the sauce has a chance to thicken slightly.
+ You can use an ovenproof saucepan, deep-sided frying pan or cake tin to bake your pudding in.
I really like the idea of this. I love ginger and maple syrup and pecans but I found the amount of ginger completely overpowering and I cut the caster sugar in the “extra” part by 1/4 cup and the maple syrup by 1/4 cup and it was still painfully sweet. I would attempt it again by adjusting the amount of ginger powder and and further reducing the sugar.