Ginger and Pecan Pudding with Caramel Sauce

Serves 6-8, Prep and Cook: 3 hours, 20 mins

Melted unsalted butter, for greasing

125g unsalted butter, chopped

½ cup brown sugar, firmly packed

¼ cup treacle syrup

½ cup finely chopped pecans

1½ cups self-raising flour

3 tsps ground ginger

1 tsp ground cinnamon

¾ cup milk

2 eggs, lightly beaten

CARAMEL SAUCE 300ml carton pure cream 1 cup brown sugar, firmly packed 2 tblsps maple syrup

1 Lightly grease a metal pudding steamer (8-cup capacity) with butter. Line base with baking paper. 2 Place butter, sugar and treacle in a medium saucepan. Stir over a medium heat until butter is melted and mixture is combined. Transfer to a large bowl. Cool slightly. 3 Add pecans and combined sifted flour and spices with milk and eggs. Stir until smooth. Pour mixture into prepared steamer. Smooth over the top. 4 Place a piece of baking paper then foil over top of steamer. Tie firmly with string to secure. Cover with the metal lid. 5 Place a small, heatproof saucer in the centre of a removable bowl of a 5 to 6-litre capacity slow cooker. Sit steamer on saucer. Pour in enough cold water (about 8 cups) to come three-quarters of the way up the side of steamer. Cover cooker tightly with two sheets of foil. Cover with lid. 6 Cook on high for 3 hours. Remove steamer. Stand for 15 minutes. Remove lid, foil and paper. Turn out pudding onto a plate. 7 Meanwhile, make sauce. Combine all ingredients in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 20 minutes, or until slightly thickened. Remove. 8 Serve warm pudding with warm sauce and ice-cream.