© Julie
Photo by Julie O’Malley

Golden Syrup and Pecan Steamed Pudding

1/2 cup golden syrup
1/2 cup roasted pecans, roughly chopped
125g butter, softened
1/2 cup caster sugar
2 tsp vanilla extract
2 eggs, lightly beaten
1 cup S.R.Flour
1/2 cup milk
Custard, ice cream or cream to serve

# Grease a 4-6 cup capacity pudding basin and line base with a round of baking paper.
# Put golden syrup and then pecans in base of basin.
# Beat butter, sugar, vanilla, egg, flour and milk in the small bowl of an electric mixer for 2-3 minutes or until thick and creamy.
# Spoon mixture on top of syrup and pecans and smooth top. Cover with lid.
# Put basin in a deep heavy based pan and pour in enough boiling water to come halfway up the side of the basin.
# Bring water slowly to a boil, and then reduce to a simmer. Cover stock pot and cook for 1 – 1 1/4 hours, checking level of water from time to time. Add more boiling water if necessary.
# Remove pudding from pan and stand for 10 minutes before turning out. Serve with custard, ice cream or cream.

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