Self-saucing puddings are like magic — and this Pecan Cobbler recipe fits the bill! Sweet caramelized pecans and moist luscious cake make for such a perfect fall and holiday dessert.
- 6 tablespoons (3oz/85g) butter
- 1 cup (5oz/142g) pecans chopped and toasted
- 1 ½ cups (7 ½/213g) all-purpose flour
- 1 ½ cups (12oz/340g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (8floz/240ml) milk
- 1 large egg - beaten
- 1 teaspoon vanilla extract
- ¾ cup (4 ½ oz/128g) dark brown sugar
- 1 ½ cups (12floz/340ml) boiling water
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Preheat oven to 350°F (180°C).
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Add butter to a 9-inch casserole dish and melt in the oven.
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Once the butter has melted, sprinkle over the pecans.
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In a separate bowl, mix flour, sugar, baking, and salt together.
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Whisk the beaten egg, milk, and vanilla and pour into flour mix, stir to combine the batter, but don't over-mix.
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Pour batter over butter and pecans but do not mix.
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Mix together the water and brown sugar and carefully pour over batter without stirring it in.
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Cover with a lid or foil and bake for roughly 30-35 minutes or until risen and firm in the middle.
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Serve hot with vanilla ice-cream. Store in the fridge for up to 3 days.