Back to Recipe Menu

Sticky pecan nut puddings with caramel cream


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Brush 6 dariole moulds (or small soufflé dishes) with melted butter and line the bases with baking paper rounds. Set aside. 
  • Cream 100 gm softened butter with 125 gm brown sugar in a large bowl using an electric beater. 
  • Add the eggs, one at a time, continually beating, before adding the flour all at once. Mix until well combined. 
  • Then add the pecans with the milk and mix well with a wooden spoon to form quite a firm dough. 
  • Spoon the dough into the moulds and place them in a baking tray lined with folded newspaper (to stop the bases scorching). Pour boiling water up to about one-third of the tray and cook in the oven for about 15-18 mins until set and a skewer comes out clean. 
  • To make the sauce, gently cook 125 gm butter with 1 packed cup brown sugar in a heavy-bottomed pot until dissolved, stirring with a wooden spoon as you do so. 
  • Then add the cream and continue cooking for a few minutes until it changes colour. 
  • Serve the puddings with sauce spooned over the top.


  • 230 gm unsalted butter
  • 125 gm + 1 cup brown sugar
  • 2 large eggs
  • 175 gm self-raising flour
  • 50 gm pecans, roughly chopped
  • 3 tbsp milk
  • 1 cup cream


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm