Ingredients 100g self-raising flour ½ tsp ground cinnamon ½ tsp ground nutmeg 50g butter 75g dark muscovado sugar 1 tbsp maple syrup 1 medium egg, beaten 3 tbsp semi-skimmed milk 40g pecans nuts, chopped 50g raisins For the topping 25g butter 3 tbsp double cream 2 tbsp maple syrup
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Method 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. 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. 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. 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.
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