FOR THE PUDDING
• 2 large SPAR enjoy local eggs
• 200g light brown sugar
• 100g SPAR enjoy local butter
• 250g self-raising flour
• 1 tbsp baking powder
• 1 tsp bicarbonate of soda
• 3 tbsp black treacle
• 270ml SPAR enjoy local whole milk
FOR THE SAUCE
• 100g brown sugar
• 100g SPAR enjoy local butter
• 200ml SPAR enjoy local double cream
• 20g sea salt
• A handful of pecan nuts, to serve
FOR THE PUDDING
1. Heat the oven to 200°C / 180°C Fan/ Gas 6
2. In a large bowl or mixer (using a balloon whisk) beat together the eggs, sugar, butter, flour, baking powder, bicarbonate of soda and treacle for approximately 1 minute. Continue whisking whilst gradually adding the milk, taking care not to split the mixture
3. Pour into a pudding bowl and secure with a lid. Place the bowl into a roasting dish. Fill the dish 3/4 full with water and cover completely in tinfoil, securing around the edges
4. Place into a hot oven and steam for 2 hours
5. Remove from the oven, insert a thin metal skewer into the centre of the pudding, if clean once removed, the pudding is thoroughly cooked
FOR THE SAUCE
1. Boil the sugar and the butter in a pan until it becomes a caramel, this should take approximately 10 minutes
2. Remove the pan from the heat and whisk the cream into the sauce gradually bringing the mixture back to the boil. Reduce the temperature and simmer for 2 minutes then allow to cool. Add the salt gradually to your desired taste
3. Pour the sauce over the pudding, decorate with pecans and serve
