Roasted pecans, caramel, maple syrup come together in this simply delicious quick & easy pudding.

I hope you enjoy these as much as I do :). 

 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients

Cake

Dry ingredients 

165 g Bakers' Magic gluten free flour

30 g Raw sugar

100 g Pecans (chopped)

1 tsp Baking powder

Optional 1/4 tsp Salt

Extra roasted pecans for decoration

 

Wet ingredients 

100 g Maple syrup

2 eggs

150 g Butter (melted)

95 g Milk + 1 tsp Vinegar

 

Yummo Maple Caramel Sauce

150 g Thickened cream

200 g Maple syrup

50 g Raw sugar

100 g Butter

 

Method

Sauce

In a large heavy saucepan combine the ingredients for the sauce over a low heat. 

Increase the heat & boil the mix for approximately 6 mins. You will need to stir the mix.

The sauce will increase ~3X in volume when it is boiling. 

While the sauce is boiling start making the cake.

Leave the sauce to one side. Use a stab blender to smooth the sauce if required. 

Turn oven on to 170 C (fan forced).

Grease a Texas muffin tin.

Cake

Mix together the dry ingredients (apart from the pecans) in a mixing bowl. Get rid of any lumps in the flour. I usually put them all in a Thermomix & mix them for a couple of seconds on speed 7. 

Whisk together the wet ingredients. Ensure the butter is fully melted.

Combine 1/2 of the wet ingredients with the dry ingredients. I usually mix it together with a spatula/scraper. Mix in the remaining wet ingredients until the batter is uniform. 

Stir in the pecans.

Pour/spoon the cake batter evenly into the muffin tin.

Put the muffin tin in the oven & bake it at 170 C for approximately 20 - 25 mins. The actual time will vary depending on your oven. 

Bring the tin out of the oven & allow the individual puds to cool down for a couple of minutes before getting them out of the tin.

Transfer one of the puds to a cutting board. Put it on it's side and chop off the muffin top. Keep the chopped off bit. 

Place the pud upside down on/in the serving plate/bowl.

Repeat for the remaining puds.

Pour the maple caramel sauce on top of the pud and top with roasted pecans & crumbled pud from the muffin top. 

Serve with cream and/or ice-cream.

Simply enjoy!