Thursday, January 31, 2008

Maple Syrup & Pecan Pudding

1 tsp vegetable oil
7 oz pkt pecan nuts
3.5 oz almond meal
2 eggs, at room temperature
1 banana, roughly chopped
3/4 cup maple flavoured syrup
Dairy-free vanilla ice dessert (Fruccio brand), to serve
Preheat oven to 400 F. Brush four 6 inch ramekins or dariole cup-shaped moulds with the oil to grease. Reserve 12 pecan nuts. Place the remaining pecan nuts in the bowl of a food processor and process until finely ground. Add the almond meal, eggs, banana and 1/4 cup of the maple syrup. Process for 2 minutes or until the mixture is combined.
Spoon the mixture evenly into the greased ramekins and use the back of a spoon to smooth the surface. Place on a baking tray and bake in preheated oven for 15-20 minutes or until a skewer inserted into the centre comes out clean.
Meanwhile, place remaining pecan nuts on a baking tray in oven for 3-4 minutes or until toasted and golden brown. Set aside to cool, then chop.
To serve, use an oven mitt to remove the puddings from the oven and turn out onto serving plates. Drizzle each with the remaining maple syrup. Sprinkle with the toasted pecan nuts and serve immediately with the vanilla ice dessert.

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