Method

• 1.
  For the sauce, place the maple syrup in a large bowl. Gradually add butter, whisking until well combined. Transfer one-quarter sauce to a small saucepan over medium-high heat and reduce rapidly for 4-5 minutes, until syrupy, to make maple syrup glaze. Set glaze aside to cool to room temperature.
• 2.
  Preheat oven to 180°C/160°C fan-forced. Grease a 27cm x 3cm, 5-cup (1.25L) round baking dish. Place flour, half the pecan, vanilla seeds, sugar, baking powder and butter in a food processor and whiz until resembling fine breadcrumbs. Gradually add milk and whiz until a smooth dough forms. Turn out dough onto a clean work surface, divide into 12 equal portions and roll into balls. Arrange balls in prepared dish.

• 3.
  Evenly scatter fig and remaining 1/2 cup (70g) pecan over pecan balls. Pour over remaining maple syrup sauce, place baking dish on a large baking tray and bake for 40-45 minutes, until cooked and a skewer inserted in pudding comes out clean.
• 4.
  Transfer pudding to a large heatproof serving platter and drizzle with maple syrup glaze. Scatter with sea salt flakes and serve with ice cream.