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
  1. 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. 
  2. 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. 
  3. 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.

Reader ratings (0)
Erica Jennings

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.





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