Chocolate Entertaining

Chocolate pecan pie pudding with maple creme fraiche

Name: Chocolate pecan pie pudding with maple creme fraiche recipe
Yield: 6
Ingredients: 1 1/4 cups (175g) self-raising flour, sifted; 3/4 cup (165g) caster sugar; 1/2 cup (50g) cocoa powder, sifted; 1/3 cup (80ml) maple syrup, plus 1 tbs extra; 70g unsalted butter, melted, cooled; 150ml milk; 2 tsp vanilla extract; 100g pecans, toasted, roughly chopped; 50g dark (70%) chocolate, finely chopped; 1 egg; 1/2 cup (125g) creme fraiche; 75g pecans, roasted; 165g caster sugar

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by Helena Moursellas

May 24, 2021

If you're looking for an indulgent winter dessert, stop right here.

1 1/4 cups (175g) self-raising flour, sifted
3/4 cup (165g) caster sugar
1/2 cup (50g) cocoa powder, sifted
1/3 cup (80ml) maple syrup, plus 1 tbs extra
70g unsalted butter, melted, cooled
150ml milk
2 tsp vanilla extract
100g pecans, toasted, roughly chopped
50g dark (70%) chocolate, finely chopped
1 egg
1/2 cup (125g) creme fraiche

Pecan praline

75g pecans, roasted
165g caster sugar

Method

1.

For the pecan praline, line a baking tray with foil and scatter over pecans. Place sugar in a medium non-stick frypan over medium-high heat and cook, swirling occasionally, for 6-8 minutes until sugar has completely dissolved and a golden caramel forms. Pour caramel over pecans, tipping the tray to completely coat. Set aside for 40 minutes or until cool and set. Finely crush praline in a small food processor and set aside. (Extra praline can be stored in an airtight container for 2 weeks.)
2.

Preheat oven to 160°C. Grease a round 20cm 1.7L skillet or baking dish.
3.

Place flour, 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa in a bowl. In a separate bowl, whisk together the maple syrup, melted butter, milk, vanilla, pecan, chocolate and egg. Gradually pour into the dry ingredients, then fold to combine. Pour mixture into prepared dish. Combine remaining 1/4 cup (55g) sugar and 1/4 cup (25g) cocoa and sprinkle over the pudding, then carefully pour over 1 cup (250ml) boiling water. Bake for 30-35 minutes until the top is firm, then remove from oven and stand for 10 minutes to cool slightly. Combine creme fraiche and extra maple syrup in a small bowl and spoon over the warm pudding. Scatter with pecan praline, to serve.