Steamed puddings are winter favourites. There are lots of variations to the recipe making this dessert very versatile.

Ingredients

• ¼ cup whole pecans
• ¼ cup sugar
• 50 grams butter
• 3 tablespoons cream
• 175 grams butter
• 1 cup brown sugar
• 3 eggs
• 1¼ cups flour
• 1 teaspoon baking powder
• ¼ cup pecans, roughly chopped

Method

1. Grease a 6-cup capacity pudding basin and place the whole pecans in the bottom.
2. Melt 2 tablespoons of the sugar in a heavy-based saucepan until it begins to brown. Stir in the remaining sugar and cook until the caramel becomes a golden brown.
3. Remove from the heat and add the first measure of butter and cream and stir until well combined. Pour the butterscotch on top of the pecans in the pudding basin.
4. Cream together the second measure of butter and brown sugar until light and fluffy. Add the eggs and beat well.
5. Sift together the flour and baking powder and fold in the creamed mixture with the chopped pecans. Spoon the mixture into the pudding basin.
6. Cover with a double thickness of greaseproof paper and secure tightly with string. Place on a trivet in a large saucepan of water. Make sure that the water comes half way up the sides of the basin. Steam for 45-50 minutes.
7. Stand for 5 minutes before turning out. Serve with custard, whipped cream or yoghurt.

Cooks Tips

- Omit the nuts and butterscotch and use 2 tablespoons of golden syrup or add 3 tablespoons of your favourite jam. - Make it chocolatey by substituting 3 tablespoons cocoa for 3 tablespoons of the flour. (Make it with the butterscotch and nuts if wished). - For a lemon pud, replace butterscotch with 3 tablespoons lemon honey and add 1 teaspoon grated lemon rind to the batter mixture. - For a rainbow pudding, divide the batter mixture into 2 or 3 portions and colour each with food colouring. Children love the different colours when the pudding is cooked. - Match it with golden syrup at the base and it's delicious.