This recipe is very easy and very delicious. It’s definitely worth toasting the pecans in advance as this gives the dessert a delicious flavour. I like vanilla custard with this, and perhaps a drizzle of caramel sauce — but it tastes great just on its own, with just a cup of tea or coffee for company.
190gr pecan nuts
75gr white sugar
75gr light brown sugar
1 tsp cinnamon
1/8 tsp fine sea salt
45gr butter melted
- Preheat the oven to 175C.
- Crumble Method:
- Toast pecans in a pre-heated oven on a rimmed baking sheet for 7-10 minutes. until browned and fragrant, stirring occasionally so the nuts brown evenly without burning.
- Allow to cool fully then roughly chop.
- Grease the base and sides of an 8 x 10 inch baking tin and line the base with parchment paper.
- Put the chopped pecans, white sugar, brown sugar, cinnamon, salt and melted butter in a bowl and mix well. Set aside.
240gr cream flour
½ tsp fine sea salt
1 tsp baking powder
¾ tsp bread soda
200gr white sugar
2 large free-range eggs
1½ tsp vanilla extract
230gr sour cream
- Put the cream flour, salt, baking powder and bread soda in a bowl, and then sift into a separate bowl.
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.
- Add the eggs one at a time and beat until well mixed.
- Next add the vanilla and sour cream, mix well.
- Finally add the sifted flour, and gently fold in.
- Spread half the batter into the lined tin; scatter half he crumble mixture over as evenly as possible.
- Next, carefully spoon the remaining batter over the top, spreading very gently, trying not to disturb the bottom layer.
- Top with the rest of the crumble, spreading evenly and gently pressing onto the batter.
- Bake in a pre-heated oven until a skewer inserted in the top comes out clean.
- Allow to cool for 10-15 minutes before lifting from the tin to cool on a wire rack.
- Can be served warm or at room temperature. Enjoy on its own or with cream or ice cream or vanilla custard.
6 portions, 3 yolks
½ tsp vanilla extract
- Before you start, choose a suitable sized bowl to put your cooked custard in.
- Sit it into another bowl or pot with very cold or iced water inside — this will help cool the custard initially and help stop the residual heat overcooking the custard, causing it to curdle.
- Put the milk and cream together in a pot with the vanilla extract, bring to the boil then take off the heat.
- Whisk the yolks and sugar together in a bowl.
- Add the boiled milk onto the yolk and sugar mixture, stirring all the time.
- Put in a clean pot and cook over a medium heat, stirring all the time until mixture thickens enough to coat back of a spoon, do not allow to boil or it will curdle.
- Strain through a sieve into the prepared bowl.
- Serve a generous portion with the hot pudding.
You can email Mercy Feton at email@example.com