Everybody
loves steamed pudding and these little ones are absolutely delicious. They're
cooked in individual teacups – you can turn them out quite easily or eat them
straight from the cup. Feel free to use different nuts, if you prefer.
Ingredients
butter, for
greasing
100 g pecan
nuts
175 g plain
flour, sifted
50 g soft
dark brown sugar
75 g
vegetable suet
1 teaspoon
bicarbonate of soda
1 large
free-range egg
8
tablespoons maple syrup, plus extra for serving
1 vanilla
pod, seeds scraped out
150 ml
whole milk
cream or
custard, to serve
Method:Heat the
oven to 190°C/375ºF/gas 5. Grease 6 small teacups well with butter. Place the
pecans in a sandwich bag, tie the bag closed and bash the nuts with a rolling
pin. You want to end up with a mixture of chunky and fine bits of pecan. Dust
the insides of the teacups with the bashed up nuts, tipping the excess into a
large bowl.
Empty the
leftover pecans from the sandwich bags into the bowl, too, add all remaining
ingredients and mix well. Pour a tablespoon of maple syrup into the bottom of
each teacup and pour some of the mixture on top – you want your cups to be
about three-quarters full.
Place the
cups in a large, deep roasting tray. Fill the tray, around the cups, with
boiling water from the kettle, making sure the water level comes about halfway
up the side of the cups. Carefully put the tray in the preheated oven and bake
for about 25 minutes until the cakes are golden on top and cooked through.
Leave to
stand for a couple of minutes before turning them out. Serve with cream or
custard and an extra drizzle of warmed maple syrup.
Nutritional
Information - Amount per serving:
Calories489kcal
Carbs48.5g
Sugar25.5g
Fat28.9g
Saturates9.9g
Protein6.9g
by Jamie Oliver
Δεν υπάρχουν σχόλια:
Δημοσίευση σχολίου