Here’s another of those wonderful desserts that separates during baking to form a light delicate sponge on top with a luscious sauce underneath.
This is a really lovely, nutty treat in the same pudding category as sticky toffee pudding but it’s a lot simpler to make.
When you first take it out of the oven the sauce underneath will be scalding hot, so allow it to cool down for about 15 minutes before serving with a good dollop of vanilla ice cream or crème fraîche.
It’s meant to be eaten warm.
3/4 cup (180ml measure) of packed soft brown sugar, blended with 1 tablespoon (15mil) of plain/all-purpose flour
1 and 1/4 cups (295ml measure) of plain/all-purpose flour
3/4 cup (180ml measure) of regular white sugar
1/3 cup (80ml measure) of chopped pecans
1 level tablespoon (15ml measure) of baking powder
1/2 cup (120ml) of milk
2 tablespoons (30ml measure) of unsalted butter, melted
1 and 1/2 teaspoons (7ml) of pure vanilla extract
A pinch of salt
1 and 3/4 cups (415ml) of boiling water
Pre-heat the oven temp to 350F (180C).
Butter an 8 inch (20cm) square baking dish.
Combine the soft brown sugar with one tablespoon of flour and set aside.
Measure the 1 and 1/4 cups of flour by spooning it into the cup measure then leveling it off with a knife to ensure it isn’t packed down.
Sift the flour, salt and baking powder into the white sugar, then fold in the chopped pecans.
Make a well in the center of the flour mixture then combine the milk, vanilla and melted butter – stir everything together until just moistened and transfer the batter to the baking dish.
Scatter the brown sugar and flour mixture all over the top of the batter, then carefully pour the boiling water on top of the brown sugar. It will look strange but DO NOT STIR!
Bake in the center of the oven for 35 minutes or until the top is spongy and springs back when lightly touched. If you use a glass baking dish you’ll see the bubbling sauce layer at the bottom.
Allow it to cool slightly before serving as the sauce will be seriously hot.