Ginger Maple And Pecan Self Saucing Puddings | Donna Hay

Ingredients

• ¾ cup (185ml) milk
• 50g unsalted butter, melted
• 1 egg
• 1½ teaspoons vanilla extract
• ¾ cup (110g) plain flour, sifted
• 2 teaspoons baking powder, sifted
• 3 teaspoons ground ginger, sifted
• ⅓ cup (40g) almond meal
• ⅓ cup (75g) caster sugar
• ¾ cup (90g) pecans, roughly chopped
• ¾ cup (165g) caster sugar, extra
• 1 teaspoon plain flour, extra
• 1¾ cups (435ml) boiling water
• ¾ cup (185ml) maple syrup
• icing sugar, for dusting