Mary Berry’s Pecan and Ginger Syrup Pudding is a show-stopping dessert that combines the rich, nutty flavor of toasted pecans with the warm, spicy bite of ginger, all enveloped in a silky, syrupy sauce. This pudding is an indulgent treat, offering both a comforting warmth and a touch of sophistication, making it perfect for cozy family dinners or a festive holiday spread. It is one of Mary Berry’s signature bakes that brings together simple yet luxurious ingredients to create something unforgettable.
The pudding itself is soft and moist, with a slight crumb thanks to the pecans and ginger. As it bakes, the syrup slowly soaks into the sponge, creating a deliciously sweet, gooey texture that contrasts beautifully with the crunch of the toasted nuts on top. The ginger is not overpowering but adds a lovely warmth and spiciness that balances the richness of the syrup. The final touch of golden syrup drizzled over the top gives it a glorious shine and an extra layer of sweetness.
This dessert is the perfect combination of textures and flavors-ideal for anyone who loves nutty, caramelized desserts with a hint of spice.
Mary Berry’s Pecan And Ginger Syrup Pudding Recipe
Ingredients Needed
To create this decadent pudding, you’ll need a mix of common baking ingredients with a few extra touches that make the recipe stand out. Here’s a breakdown of what you’ll need:
- Butter (225g): For a rich, moist sponge, butter is essential. It contributes both to the texture and the flavor of the pudding.
- Caster sugar (225g): Caster sugar is preferred for its fine texture, which helps create a light, smooth batter that will rise beautifully in the oven.
- Golden syrup (4 tablespoons): This will create the syrupy, sticky layer that soaks into the pudding during baking. It also adds a distinct caramel-like sweetness to the dish.
- Eggs (2 large): The eggs are the binding agents in the batter and help the pudding rise, adding richness and structure.
- Self-raising flour (225g): Self-raising flour helps to give the pudding its soft, airy texture as it bakes.
- Ground ginger (1 tablespoon): Ground ginger is the key spice that brings the warmth and aromatic heat to the dessert, complementing the other flavors.
- Pecans (100g, chopped): Toasted pecans provide a delightful crunch and nutty flavor that pairs perfectly with the sweet and spicy elements of the pudding.
- Baking powder (1 teaspoon): This ensures that the pudding rises and maintains a light texture, balancing out the density of the syrup and nuts.
- Milk (150ml): A touch of milk gives the batter a smooth, pourable consistency, ensuring the pudding is moist without being too heavy.
Equipment Needed
To successfully make Mary Berry’s Pecan and Ginger Syrup Pudding, you’ll need a few essential pieces of kitchen equipment. Here’s what you’ll need:
- Mixing bowls: You’ll need a couple of mixing bowls to whisk together your dry and wet ingredients separately before combining them into one smooth batter.
- Electric hand whisk or stand mixer: While you could mix the batter by hand, an electric whisk or stand mixer helps to achieve a light, airy texture by incorporating air into the mixture.
- Wooden spoon or spatula: For folding the ingredients together and ensuring an even mix.
- 8-inch (20 cm) round cake tin: This is the ideal size for the pudding to bake evenly, creating a thick yet moist sponge. A deep tin with high sides is important to allow the pudding to rise while it bakes.
- Baking paper: To line the cake tin, ensuring that the pudding won’t stick to the sides and making it easier to remove after baking.
- Oven: Preheated to the correct temperature (180°C or 350°F), this is where the magic happens as the pudding rises and becomes golden brown.
- Toasting tray: For lightly toasting the pecans, enhancing their flavor before folding them into the batter.
Instructions To Make Mary Berry’s Pecan And Ginger Syrup Pudding
The process of making this beautiful pudding may seem intricate, but it’s quite straightforward and rewarding. Here are the step-by-step instructions:
- Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Grease and line an 8-inch round cake tin with baking paper to prevent the pudding from sticking.
- Toast the pecans: Place the pecans on a baking tray and toast them in the oven for about 5-7 minutes, or until they are golden brown and fragrant. Set them aside to cool slightly, then roughly chop them into smaller pieces.
- Cream the butter and sugar: In a large mixing bowl, use an electric whisk to cream the butter and caster sugar together until the mixture is pale and fluffy. This process helps to incorporate air into the mixture, giving the sponge a light texture.
- Add the eggs: Beat the eggs lightly and gradually add them to the butter and sugar mixture, one at a time, making sure to mix well after each addition. This helps to prevent the mixture from curdling.
- Fold in dry ingredients: Sift the self-raising flour, ground ginger, and baking powder into the bowl with the wet ingredients. Gently fold these into the batter using a spatula or wooden spoon. Be careful not to overmix, as this could result in a dense sponge.
- Add the milk and syrup: Pour in the milk and golden syrup, stirring gently until the mixture is smooth and well combined.
- Incorporate the pecans: Fold the toasted, chopped pecans into the batter, making sure they are evenly distributed.
- Transfer to the cake tin: Pour the batter into your prepared cake tin and spread it out evenly. Smooth the top with a spatula to ensure it bakes evenly.
- Bake the pudding: Place the tin in the oven and bake for about 35-40 minutes, or until the pudding has risen and is golden brown. You can test whether it’s cooked by inserting a skewer into the center of the pudding-if it comes out clean, it’s ready.
- Prepare the syrup: While the pudding bakes, prepare the syrup by gently heating 4 tablespoons of golden syrup in a small saucepan. You can also add a little water (a tablespoon or so) to make it easier to pour.
- Drizzle the syrup: Once the pudding is done, remove it from the oven and let it cool for a few minutes. While it’s still warm, pour the golden syrup over the top of the pudding, allowing it to soak in and create that rich, sticky texture.
- Serve: Allow the pudding to sit for a few minutes before serving to give the syrup time to absorb. Serve it warm, ideally with a dollop of double cream, custard, or a scoop of vanilla ice cream.
Tips And Tricks
To make sure your Pecan and Ginger Syrup Pudding turns out perfectly, here are a few helpful tips:
- Toast the pecans well: This step is key to bringing out the full flavor of the pecans. Be careful not to burn them-just a few minutes in the oven will do the trick.
- Don’t overmix the batter: Overmixing can lead to a dense, tough texture. Gently fold the dry ingredients into the wet ones for the best results.
- Adjust the syrup: If you prefer a less sweet pudding, you can reduce the amount of golden syrup slightly. Just be mindful that the syrup is what makes this dessert so indulgent.
- Serve with accompaniments: A drizzle of extra golden syrup, a dollop of whipped cream, or a scoop of ice cream can elevate the dessert even further. The richness of the syrup pairs beautifully with the creaminess of custard or ice cream.
- Let it sit: Allow the pudding to rest for a few minutes after baking to let the syrup soak in, giving it the perfect texture.
Mary Berry’s Pecan and Ginger Syrup Pudding is a masterful blend of textures and flavors that come together in a cozy, decadent dessert. The nutty crunch of toasted pecans, the warmth of ground ginger, and the luscious syrupy sauce make it a dessert that’s sure to impress. Whether you’re serving it for a special occasion or just want a comforting treat, this pudding is both easy to make and deeply satisfying. The combination of spices and sweetness offers the perfect balance, and it’s a recipe that will quickly become a favorite in your dessert rotation. So, gather your ingredients, preheat the oven, and let Mary Berry’s recipe bring a little bit of warmth and magic to your kitchen.
Easy Recipe Variations For Mary Berry’s Pecan And Ginger Syrup Pudding
Mary Berry’s Pecan and Ginger Syrup Pudding is a warm, comforting dessert that combines the richness of pecans with the spice of ginger. It’s a classic British treat, but there are so many easy ways to make this pudding your own. Let’s look at some variations that can add your own twist to this already delectable dessert.
1. Nut Substitutes For Pecan
While pecans are a delightful addition to this pudding, you can easily swap them for other nuts if you’re looking for variety. Walnuts, with their slightly bitter edge, pair wonderfully with ginger, adding depth to the flavor. Alternatively, hazelnuts can bring a more subtle, sweet nuttiness that blends beautifully with the syrupy sweetness of the pudding. Almonds could also be a great option, giving a mild, slightly floral crunch to the dessert.
2. Spice Variations
The original recipe calls for ginger, which adds that signature warmth. However, you could play with different spices depending on your preferences or seasonal availability. Cinnamon and cloves are excellent additions that can transform the pudding into a spicier treat, especially around autumn and winter. A pinch of cardamom could also enhance the overall flavor with its sweet, aromatic notes, perfect if you want to add a touch of exotic warmth.
3. Adding Fruit
Fruit can provide a juicy contrast to the dense, syrupy texture of the pudding. Peach slices, apples, or poached pears could be incorporated either in the batter itself or served on top as a garnish. Their natural sweetness will balance out the rich syrup while giving the pudding a fresh, fruity bite. For a tropical twist, try adding pineapple or mango chunks, which pair well with the ginger’s heat.
4. Gluten-Free Version
If you’re gluten-intolerant or just want to try a gluten-free version of the pudding, swapping out the regular flour for almond flour or gluten-free all-purpose flour is an easy solution. These alternatives will maintain the rich texture of the cake without compromising the flavor. You might need to adjust the liquid content slightly, as almond flour can absorb more moisture than regular flour.
5. Dairy-Free Variation
For a dairy-free version, simply replace the butter with a plant-based alternative such as coconut oil or dairy-free margarine. Using a non-dairy milk like almond or oat milk instead of regular milk will keep the dessert rich and creamy, while still catering to those with dietary restrictions. The coconut oil will even add a subtle coconut flavor that pairs well with the ginger.
6. Caramelized Ginger Or Chopped Candied Ginger
For ginger lovers, consider adding chopped candied ginger into the batter for an extra punch of flavor. If you like a bit of crunch, you can caramelize some ginger and sprinkle it on top for a sweet, sticky addition. It’s a simple way to enhance the ginger flavor and add a unique twist to the traditional recipe.
Storing Leftovers
Mary Berry’s Pecan and Ginger Syrup Pudding is undeniably delicious, but if you happen to have leftovers, storing them properly is key to maintaining its moist, flavorful texture. Here’s how you can do it.
Refrigeration
After enjoying the pudding, store any leftovers in an airtight container to keep it from drying out. This will ensure the syrup stays rich and the pecans remain crunchy. The pudding will last in the fridge for about 3-4 days, making it a perfect dessert to prepare in advance for gatherings or to indulge in throughout the week.
Freezing
If you want to keep the pudding for a longer time, freezing it is a great option. Let the pudding cool completely before cutting it into portions. Wrap each portion tightly in plastic wrap and then place it in a freezer-safe bag or container to prevent freezer burn. The pudding will keep well in the freezer for about 1-2 months. To reheat, simply thaw it overnight in the fridge and warm it up in the microwave or oven.
Reheating
For the best results when reheating, it’s recommended to gently warm up the pudding in the oven to maintain its moisture. Place it in a preheated oven at 170°C (340°F) for about 15-20 minutes. Cover it with foil to prevent it from drying out while reheating. If using the microwave, heat individual portions for 30-45 seconds until warm.
What To Eat With Mary Berry’s Pecan And Ginger Syrup Pudding?
While Mary Berry’s Pecan and Ginger Syrup Pudding is a star on its own, pairing it with the right accompaniments can elevate your dessert experience. Here are some delightful options:
1. Ice Cream Or Custard
Classic pairing options for this pudding are vanilla ice cream or thick custard. The cold creaminess of the ice cream contrasts perfectly with the warm, syrupy pudding, providing a balance of temperatures and textures. A rich custard made from scratch adds a smooth, silky complement to the ginger and pecan flavors.
2. Whipped Cream
A dollop of fresh whipped cream can be the perfect topping. The lightness and mild sweetness of the cream help to mellow out the richness of the pudding, allowing the flavors to shine without feeling too heavy.
3. Spiced Apples Or Pears
As mentioned earlier, fruits like poached pears or spiced apples pair beautifully with the syrupy, nutty notes of the pudding. For a seasonal variation, try making a quick spiced apple compote with cinnamon, nutmeg, and a touch of brown sugar for a warm, aromatic side dish.
4. Fresh Berries
While the warm, rich pudding may evoke a more autumnal feel, fresh berries such as raspberries or blackberries bring a refreshing tartness that cuts through the sweetness of the syrup. They provide a burst of color and freshness, balancing the dessert’s heavier components.
5. Tea Or Coffee
If you prefer a more refined touch, serving this pudding with a hot cup of black tea or a rich coffee creates an elegant dessert experience. The bitterness of coffee, in particular, contrasts wonderfully with the sweetness of the syrup, while the aromatic flavors of tea enhance the spiciness of the ginger.
Conclusion
Mary Berry’s Pecan and Ginger Syrup Pudding is a quintessentially British dessert that delivers on warmth, texture, and flavor. Its rich syrup, crunchy pecans, and spicy ginger make it the perfect comfort food for any occasion. What’s even more delightful is the flexibility of this recipe-you can easily make it your own with various nut substitutions, spices, or fruit additions. Storing leftovers is simple, whether you opt for refrigeration or freezing, ensuring that this dessert can be enjoyed long after the initial bake. And when it comes to pairings, you can’t go wrong with ice cream, custard, fresh fruit, or even a hot cup of tea. Whether you’re serving it at a family gathering or as a sweet treat for yourself, Mary Berry’s pudding is sure to become a cherished part of your dessert repertoire.
FAQs
What Ingredients Are Needed For Mary Berry’s Pecan And Ginger Syrup Pudding?
To make Mary Berry’s Pecan and Ginger Syrup Pudding, you’ll need the following ingredients: self-raising flour, ground ginger, caster sugar, unsalted butter, eggs, golden syrup, pecan nuts, fresh ginger, and double cream for serving. You’ll also need some water to create the syrup base for the pudding.
How Do You Prepare Mary Berry’s Pecan And Ginger Syrup Pudding?
Start by preheating your oven to 180°C (160°C fan-assisted) or 350°F. Grease and line a pudding basin. In a bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time. Gradually fold in the flour, ground ginger, and fresh ginger. Chop the pecans and stir them into the mixture. Pour the batter into the prepared basin. For the syrup, heat the golden syrup and water in a pan, then pour it over the batter before baking. Bake for 40-45 minutes until the pudding is golden and firm.
Can I Substitute Any Ingredients In Mary Berry’s Pecan And Ginger Syrup Pudding?
Yes, you can make a few substitutions. If you’re allergic to nuts, you can leave out the pecans or replace them with another type of nut such as walnuts. For a dairy-free version, swap the butter for a plant-based alternative and use a dairy-free cream. If you prefer a less sweet version, reduce the amount of golden syrup or opt for a lighter syrup such as agave. Keep in mind that changes to ingredients may slightly alter the texture or flavor, but the pudding will still be delicious!
