1 ½ cups self-raising flour
1 cup (220g) firmly packed brown sugar
½ tsp allspice
½ tsp ground ginger
Pinch of salt
⅓ cup pecans, toasted, finely chopped
115g butter, melted, cooled
1 ½ tsp vanilla extract
2 eggs, lightly beaten
8 tbsp golden syrup
½ tsp salt
1 ½ cups (375ml) boiling water
Icing sugar, to dust
Crème fraiche or dollop cream, to serve
Preheat oven to 180°C. Grease 4 1-cup capacity ramekins with butter.
Into a large bowl, sift the flour and stir in ¾ of the brown sugar, allspice, ginger and salt. Make a well in the centre. In a jug, whisk together the milk, butter, vanilla and eggs. Pour mixture into the well and whisk together to form a smooth batter. Fold through pecans.
Divide the golden syrup and sea salt between the ramekins and stir to combine well. Spoon the batter on top, sprinkle each with the remaining brown sugar and gently divide the boiling water between the puddings.
Place in the oven and bake for 20 to 25 minutes or until golden and puffed. Serve warm dusted with icing sugar with crème fraiche or cream.