Pecan & maple syrup sticky pudding

• self-raising flour↗100g g
• ground cinnamon↗½ tsp tsp
• ground nutmeg↗½ tsp tsp
• butter↗50g g
• dark muscovado sugar↗75g g
• maple syrup↗1 tbsp tbsp
• medium egg↗1

  beaten

• semi-skimmed milk↗3 tbsp tbsp
• pecan↗40g g

  nuts, chopped

• raisin↗50g g
• butter↗25g g
• double cream↗3 tbsp tbsp
• maple syrup↗2 tbsp tbsp

Step-by-step instructions

1. 1

   First make the topping. Put the butter, double cream and maple syrup together in a small pan and stir over a low heat until well mixed. Bring to the boil, simmer for 1 min, then pour into the base of a buttered 900ml pudding basin.

2. 2

   Sift the flour into a bowl with the cinnamon and nutmeg. In a separate bowl, beat the butter with the sugar and maple syrup until light and fluffy. Beat in the egg a little at a time. Fold the dry ingredients into the creamed butter and egg mixture, adding the milk to give a soft dropping consistency. Stir in nuts and raisins.

3. 3

   Spoon the mixture into the basin, then cover with greased greaseproof paper and foil, making a pleat in the centre of both. Tie securely with string.

4. 4

   Steam the pudding for 1½ hrs, checking regularly to make sure that the pan doesn’t boil dry. Turn out and serve with extra warmed maple syrup and a generous helping of double cream.