Sticky Pecan Pie Pudding

Serves 8, Prep and Cook: 2 hours

Melted butter, for greasing 1 cup whole pecans (120g),

toasted

125g unsalted butter, chopped ½ cup firmly packed brown

sugar

¼ cup golden syrup

½ tsp bicarbonate of soda 2 eggs, lightly beaten

1²⁄³ cups self-raising flour ½ cup Greek yoghurt Vanilla ice-cream, to serve

SAUCE

1 cup golden syrup 50g unsalted butter, chopped 2 tblsps cornflour

1 Grease a metal pudding steamer (8-cup capacity) with melted butter. Line base with baking paper.

2 Coarsely chop ½ cup of the pecans. Sprinkle over base of prepared steamer. Finely chop remaining pecans and set aside.

3 Place butter, sugar, syrup and 2 tblsps water in a medium saucepan over a medium heat. Stir until butter is melted. Bring to boil. Remove from heat. Stir in soda.

4 Transfer to a large bowl. Cool for 5 minutes. Whisk in eggs. Stir in flour and finely chopped pecans. Add yoghurt. Stir until combined.

5 Spoon into steamer. Cover with steamer lid. Place in a stockpot. Pour in enough boiling water to come halfway up the side of steamer. Cover pot with lid.

6 Bring to boil. Then, gently boil for about 1 hour and 30 minutes, or until a skewer inserted into the centre of pudding comes out clean.

Replenish pot with boiling water throughout cooking, as necessary. Remove steamer. Stand for 5 minutes.

7 Meanwhile, make sauce. Place syrup and butter in a small saucepan over a medium heat. Stir until butter is melted. Blend cornflour with ½ cup cold water until smooth. Add to pan, stirring, until boiling and thickened. Remove. Cool for 5 minutes.

8 Turn out hot pudding onto a plate. Spoon over warm sauce. Serve with ice-cream.