STEAMED PECAN PIE PUDDINGS
The buttery sweetness of pecan nuts has made them a favourite pie filling, especially in the US, which makes sense because pecans originate in North America. I love eating them by the handful and tossing them through salads but I must confess I go absolutely weak at the knees when thinking about pecan pie.
In an effort to have more pecan pie in my life, I’ve taken the traditional pie flavours and magicked them into an easy steamed dessert. The compulsory stickiness of a traditional pie comes from mixing syrup and nuts and setting them in a pastry shell. In this recipe, the gooey maple syrup sauce does the same job.
Puddings are great to eat, and also to talk about. I love them so much I talked about them on the radio. Listen in here.
You will need a Thermomix for this recipe.
Salted Caramel Maple Sauce
160 grams thickened cream
90 grams maple syrup
80 grams brown sugar
1 teaspoon vanilla paste
large pinch flaked salt
80 grams butter, plus extra for greasing
150 grams shelled pecan nuts
170 grams plain flour
1 teaspoon baking powder
150 grams milk
70 grams maple syrup
60 grams brown sugar
cream, to serve
Salted Caramel Maple Sauce
Place all ingredients into mixing bowl and mix for 4 min/100ºC/speed 2. Transfer into a small bowl and set aside. No need to clean the mixing bowl (love that!).
Grease 8 ramekins (125ml approx.) with butter. Place a pecan nut, pretty side down, into each ramekin.
Place half remaining pecan nuts into mixing bowl and chop 2 sec/speed 5. Add the rest of the nuts, along with flour, baking powder, butter, milk, egg, maple syrup and sugar. Mix for 20 sec/speed 4. Scrape down and mix for 4 sec/speed 4.
Divide mixture between ramekins, filling to about ¾ full, and place in Varoma.
Place 800 grams water into mixing bowl. Set Varoma into position and cook for 24 min/Varoma/speed 1.
Turn cooked puddings onto serving plates and serve with sauce and cream.
You can make the sauce and the mixture ahead of time and store in the refrigerator for up to three days. Store sauce in a covered container and pour batter into moulds, ready to steam. Add 2-4 mins to steaming time if cooking straight from the refrigerator.
If you find water is dripping onto your puddings while they’re steaming, gently lay a couple of sheets of kitchen paper over the moulds.
Once you get started with steamed puddings you’ll never stop.
-Put a spoonful of jam in the moulds before filling to create a fruity self-saucing drizzle when you turn them out.
-Add dates to the mixture for sticky date heaven.
-Change up the nuts and add spices such as cinnamon.
-Serve with ice cream instead of cream.
Dani is a writer, eater, traveller and cook and she loves to show people how to cook with a Thermomix. You can follow her on Instagram @danivalent
This recipe and the accompanying how-to video is live at danivalent.com, along with 150 other fantastic Thermomix recipes. Become a member to have access to all this, plus great new content every week.