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Spicy Pecan Puddings

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150 g (5 oz) butter
180 g (6 oz) caster sugar
teaspoon ground cinnamon
teaspoon ground mixed spice
5 eggs, separated
30 g (1 oz) plain flour
2 tablespoons cocoa powder
2 tablespoons lemon juice
60 g (2 oz) pecan nuts
125 g (4 oz) ground almonds
60 g (2 oz) fresh breadcrumbs
Holly leaves, pecan nuts and cranberries, to decorate
Creme fraiche or Greek yogurt and maple syrup, to serve


Makes: 9


1 Preheat oven to 180°C (350°F/ Gas 4). Grease 10 dariole moulds or 8 individual pudding tins and line bases with greaseproof paper.

2 Beat butter in a bowl until softened. Add 60 g (2 oz) of the sugar, the cinnamon and mixed spice and beat together until fluffy. Add egg yolks, flour, cocoa powder and lemon juice and gently stir in. Chop pecan nuts and stir into mixture with the ground almonds and breadcrumbs until just combined.

3 In a separate bowl, whisk egg whites until stiff. Gradually whisk in remaining sugar.

4 Fold a quarter into the pecan mixture to lighten. Carefully fold in remainder until just incorporated. Three-quarters fill the prepared tins.

5 Arrange in a roasting tin and pour a 2.5 cm (1 in) depth of boiling water into the tin. Cover completely with foil and bake for 30 minutes, until puddings feel firm.

6 Loosen edges and turn out on to serving plates. Decorate with holly leaves, pecan nuts and cranberries. Spoon a little creme fraiche or yogurt beside the puddings and pour over a little maple syrup.

COOK'S TIPS:- For convenience, make the puddings in advance and freeze, uncooked. Bake from frozen allowing an extra 5 minutes.

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