Method

• 1.
  Preheat the oven to 180°C. Grease and line the base and sides of six 200ml dariole moulds.
• 2.
  For the caramel syrup, place the butter, brown sugar and maple syrup in a small saucepan over medium heat, stirring until the sugar dissolves. Add vanilla pod and seeds and 1 cup (250ml) warm water, and bring to the boil. Cook for 3-4 minutes until slightly reduced. Remove vanilla pod from syrup. Place 1 tbs caramel syrup into each mould, then chill for 10 minutes.
• 3.
  Meanwhile, sift the flour, baking powder and 1/2 tsp salt into a bowl. Set aside. In a separate bowl, beat the butter and caster sugar using electric beaters until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Gradually fold in a little flour mixture then stir in a little milk. Repeat this process until all the flour mixture and milk is added and well combined to form a smooth batter.
• 4.
  Divide the batter evenly between the moulds, then place moulds on a baking tray and bake for 25 minutes or until golden and a skewer inserted into the centre of one comes out clean. Cool in moulds for 5 minutes before inverting onto serving plates.
• 5.
  Serve the puddings warm topped with pecans and drizzled with extra maple syrup, remaining caramel and cream.