Pecan self-saucing pudding
Pecan Self-Saucing Pudding combines rich butterscotch and crunchy pecans, creating a dessert that forms its own sauce as it bakes. This delightful treat is easy to prepare and perfect for any occasion.
Cook time 50 min
Prep time 10 min
Ingredients:
1/3 cup butter1/2 cup brown sugar
1/4 cup self-raising flour
1/2 cup milk (1% fat)
1 egg
1/3 cup maple syrup
1/2 cup pecans
1 tbsp corn flour
Indulge in the comforting and delectable flavors of a Pecan Self-Saucing Pudding. This dessert is the perfect combination of rich butterscotch with the delightful crunch of pecans, all in a self-saucing pudding that creates its own luscious sauce as it bakes.
Instructions:
Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish (approximately 6-cup capacity) with butter or non-stick spray.
In a mixing bowl, combine the melted butter, brown sugar, and self-raising flour. Stir until the ingredients are well incorporated.
Gradually add the milk and beaten egg to the mixture. Mix until smooth and creamy.
In a separate bowl, combine the maple syrup and corn flour. Stir until the corn flour is completely dissolved and the mixture is smooth.
Fold the chopped pecans into the batter. Make sure they are evenly distributed throughout the mixture.
Pour the batter into the prepared baking dish. Carefully pour the maple syrup mixture over the top of the batter. Do not stir; as the pudding bakes, the syrup will sink to the bottom to form a sauce.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake-like top comes out clean.
Allow the pudding to cool for a few minutes before serving. The pudding will have a cake-like top and a rich butterscotch sauce underneath. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
This Pecan Self-Saucing Pudding is a cozy, comforting dessert that's sure to impress. Whether you're serving it at a family dinner or a special gathering, it's bound to be a hit. Enjoy the warm, gooey butterscotch sauce with every spoonful of the soft, nutty pudding.
Pecan self-saucing pudding FAQ:
Bake the pudding for 35-40 minutes at 350°F (175°C). The top should be golden brown, and a toothpick inserted into the center should come out clean.
The pudding is done when the top is golden brown and a toothpick inserted into the center comes out clean. The sauce will form underneath while baking.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.
You can substitute pecans with walnuts or almonds, or omit the nuts entirely if preferred. Adjust the quantity to maintain the texture.
You can use any type of milk for this recipe, such as whole milk, almond milk, or oat milk. Just keep in mind that the fat content may alter the texture slightly.
Cooking Tips:
- Ensure the butter is melted but not too hot before mixing it with other ingredients to avoid cooking the egg prematurely.
- Use self-raising flour to help the pudding achieve the right texture and rise.
- Chop the pecans into smaller pieces if you prefer a more evenly distributed nutty taste.
- Pour the maple syrup gently over the batter to ensure it creates a self-saucing effect.
- Serve the pudding warm, immediately after baking, for the best texture and flavor.
Nutrition Facts
6 ServingsCalories 280kcal
Protein 3.66g
Carbohydrates 27g
Fiber 1.26g
Sugar 20g
Fat 18g
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