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Spiced Pecan Sourdough Pudding
This honey pecan sourdough pudding cake is pure comfort. A fluffy, lightly tangy sponge soaked in a glossy honey-brown sugar syrup, finished with crunchy pecans and served warm with melting ice cream.
Ingredients
For the pudding:
- 3/4 cup chopped pecans
- 80 g salted butter softened
- ½ cup light brown sugar
- ½ cup sourdough discard or plain full cream yoghurt
- 1 large egg
- 1 tsp vanilla essence
- 1¼ cups cake flour
- 1 tsp baking powder
- 1.5 tsp ground cinnamon
- 1.5 tsp ground ginger
- ¼ tsp salt
- ¾ cup full cream milk
For the sauce:
- 1 cup brown sugar
- 1¼ cups just-boiled water
- ¼ cup honey
- ¼ cup golden syrup
To serve:
- Vanilla ice cream
- Extra sauce from the pan
Instructions
- Preheat the oven to 180°C. Lightly butter a 22cm square or similar-sized baking dish. Scatter chopped pecans across the bottom.
- Make the batter: Whisk flour, baking powder, cinnamon, ginger, and salt. In a separate bowl, cream the butter and sugar until pale. Mix in the discard (or yoghurt), egg, and vanilla. Add dry ingredients in two parts, alternating with the milk. Stir until just combined.
- Layer the pudding: Spoon the batter gently over the pecans and level the top.
- Make the sauce: Combine all sauce ingredients in a saucepan. Stir and bring to a gentle boil, then simmer for 2 minutes until the sugar is dissolved.
- Pour the sauce over the batter slowly. Do not stir. Place the dish on a tray and bake for 40–45 minutes until the cake is set and golden on top.
- Serve warm, scooping deep to get both sponge and sauce. Add a scoop of ice cream and enjoy immediately.
Frequently Asked Questions
Can I make this without sourdough discard?
Yes. You can use plain yogurt instead. The discard adds a slight tang and depth, but yogurt gives a similar texture and moisture.
