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Pecan and Golden Syrup Puddings

Ingredients

On the table: 40 minutes
Makes: 6

1/2 cup chopped pecans

Sauce
125ml light cream
1/3 cup CSR Brown Sugar
1/3 cup CSR Golden Syrup
20g butter
1/2 tsp lemon juice

Puddings
125g softened butter
1 tsp vanilla essence
1/2 cup 110g CSR Caster Sugar
2 eggs
1 cup self raising flour, sifted
1/4 cup plain flour, sifted
1/4 cup milk

Method

  1. Preheat oven to 190ºC conventional or 170ºC fan forced. Line the bases of 6 Texas (¾ cup /180ml) muffins pans with baking paper. Divide pecan nuts between 6 muffins pans.
  2. Stir cream, brown sugar, golden syrup and butter in small saucepan over medium heat, until sugar dissolves. Reduce heat and simmer 5 mins or until sauce thickens slightly. Stir in lemon juice. Place 2 tablespoons mixture into each muffin pan. Reserve remaining sauce.
  3. Beat butter, essence and caster sugar until light and creamy. Add eggs, one at a time. Stir in sifted flours and milk. Divide between muffin pans. Place muffin pans onto an oven tray.
  4. Bake for 20-25 mins or until skewer comes out clean. Run a knife around the sides and turn out onto tray. Enjoy, served on individual plates with extra sauce.