This delicious Mary Berry Pecan and Ginger Syrup Pudding is a comforting British dessert perfect for any occasion. It’s easy to make with simple pantry ingredients like pecans, ginger, and golden syrup. The warm, spiced sponge pairs perfectly with the creamy, rich pecan sauce, making it an irresistible treat for family gatherings or special celebrations.
This Pecan and Ginger Syrup Pudding Recipe Is From Absolute Favourites Cookbook by Mary Berry
Ingredients Needed
For the Pudding:
- 250g plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp freshly grated nutmeg
- 50g finely chopped pecans
- 2 large eggs, beaten
- 225g light muscovado sugar
- 100g golden syrup
- 250ml whole milk
- 100g butter, melted, plus extra for greasing
For the Sauce:
- 75g butter
- 75g light muscovado sugar
- 3 tbsp golden syrup
- 300ml double cream
- 25g finely chopped pecans, plus extra for decoration
How To Make Pecan and Ginger Syrup Pudding Recipe
- Prepare your baking tin and oven: Preheat the oven to 180°C/160°C fan/Gas 4. Grease a 30 × 23cm (12 × 9in) traybake or roasting tin with butter, and line it with baking paper.
- Mix the dry ingredients:Combine the flour, bicarbonate of soda, cinnamon, ginger, nutmeg, and chopped pecans in a large mixing bowl.
- Combine the wet ingredients: In another large bowl, whisk together the eggs, muscovado sugar, golden syrup, milk, and melted butter until smooth.
- Make the batter: Add the wet ingredients to the dry ingredients and beat the mixture hard for about a minute until smooth. Pour the batter into the prepared tin, spreading it evenly.
- Bake the pudding: Bake for 25–30 minutes until the pudding is golden brown, springy to the touch, and pulling away from the sides of the tin.
- Prepare the sauce: In a saucepan, combine the butter, muscovado sugar, golden syrup, and cream. Stir over low heat until the butter melts and the sugar dissolves. Bring to a gentle boil, then stir in the chopped pecans.
- Serve and garnish: Slice the pudding into squares. Serve warm with the hot sauce poured over and garnish with extra pecans.
Recipe Tips
- Use fresh spices for the best flavour: Ground ginger, cinnamon, and nutmeg lose their strength over time. Make sure your spices are fresh to get the perfect warmth and aroma in the pudding.
- Don’t overmix the batter: Mix the wet and dry ingredients until just smooth. Overmixing can make the pudding dense instead of light and fluffy.
- Line the tin properly: Ensure the baking paper completely covers the base and sides of the tin to prevent sticking and make it easier to remove the pudding.
- Warm the sauce before serving: If you make the sauce ahead, always reheat it gently. Cold sauce doesn’t pour well and won’t soak into the pudding properly.
- Chop pecans finely for an even texture: Finely chopping the pecans ensures you get a nice nutty crunch in every bite without overpowering the pudding’s soft texture.
How To Store Leftovers
- Refrigerate: Store leftovers pecan and ginger syrup pudding in a container with a lid in the fridge for up to 3 days.
- Freeze: Wrap leftovers pecan and ginger syrup pudding in baking paper and foil. Freeze it for up to 1 month. Thaw it in the fridge overnight before warming it up to serve.
Nutrition Facts
- Calories: 362.8 kcal
- Total Fat: 16g
- Saturated Fat: 7.7g
- Sodium: 280mg
- Total Carbohydrate: 53.1g
- Dietary Fiber: 2.1g
- Sugars: 39g
- Protein: 3g
Try More Mary Berry Recipes:
Mary Berry Pecan and Ginger Syrup Pudding Recipe
Description
This delicious Mary Berry Pecan and Ginger Syrup Pudding is a comforting British dessert perfect for any occasion. It’s easy to make with simple pantry ingredients like pecans, ginger, and golden syrup. The warm, spiced sponge pairs perfectly with the creamy, rich pecan sauce, making it an irresistible treat for family gatherings or special celebrations.
Ingredients
For the Pudding:
For the Sauce:
Instructions
- Prepare your baking tin and oven: Preheat the oven to 180°C/160°C fan/Gas 4. Grease a 30 × 23cm (12 × 9in) traybake or roasting tin with butter, and line it with baking paper.
- Mix the dry ingredients:Combine the flour, bicarbonate of soda, cinnamon, ginger, nutmeg, and chopped pecans in a large mixing bowl.
- Combine the wet ingredients: In another large bowl, whisk together the eggs, muscovado sugar, golden syrup, milk, and melted butter until smooth.
- Make the batter: Add the wet ingredients to the dry ingredients and beat the mixture hard for about a minute until smooth. Pour the batter into the prepared tin, spreading it evenly.
- Bake the pudding: Bake for 25–30 minutes until the pudding is golden brown, springy to the touch, and pulling away from the sides of the tin.
- Prepare the sauce: In a saucepan, combine the butter, muscovado sugar, golden syrup, and cream. Stir over low heat until the butter melts and the sugar dissolves. Bring to a gentle boil, then stir in the chopped pecans.
- Serve and garnish: Slice the pudding into squares. Serve warm with the hot sauce poured over and garnish with extra pecans.
Notes
- Use fresh spices for the best flavour: Ground ginger, cinnamon, and nutmeg lose their strength over time. Make sure your spices are fresh to get the perfect warmth and aroma in the pudding.
- Don’t overmix the batter: Mix the wet and dry ingredients until just smooth. Overmixing can make the pudding dense instead of light and fluffy.
- Line the tin properly: Ensure the baking paper completely covers the base and sides of the tin to prevent sticking and make it easier to remove the pudding.
- Warm the sauce before serving: If you make the sauce ahead, always reheat it gently. Cold sauce doesn’t pour well and won’t soak into the pudding properly.
- Chop pecans finely for an even texture: Finely chopping the pecans ensures you get a nice nutty crunch in every bite without overpowering the pudding’s soft texture.