Melted unsalted butter, for greasing
125g unsalted butter, chopped
½ cup brown sugar, firmly packed
¼ cup treacle syrup
½ cup finely chopped pecans
1½ cups self-raising flour
3 tsps ground ginger
1 tsp ground cinnamon
¾ cup milk
2 eggs, lightly beaten
300ml carton pure cream
1 cup brown sugar, firmly packed
2 tblsps maple syrup
Lightly grease a metal pudding steamer (8-cup capacity) with butter. Line base with baking paper.
Place butter, sugar and treacle in a medium saucepan. Stir over a medium heat until butter is melted and mixture is combined. Transfer to a large bowl. Cool slightly.
Add pecans and combined sifted flour and spices with milk and eggs. Stir until smooth. Pour mixture into prepared steamer. Smooth over the top.
Place a piece of baking paper then foil over top of steamer. Tie firmly with string to secure. Cover with the metal lid.
Place a small, heatproof saucer in the centre of a removable bowl of a 5 to 6-litre capacity slow cooker. Sit steamer on saucer. Pour in enough cold water (about 8 cups) to come three-quarters of the way up the side of steamer. Cover cooker tightly with two sheets of foil. Cover with lid.
Cook on high for 3 hours. Remove steamer. Stand for 15 minutes. Remove lid, foil and paper. Turn out pudding onto a plate.
Meanwhile, make sauce. Combine all ingredients in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 20 minutes, or until slightly thickened. Remove.
Serve warm pudding with warm sauce and ice-cream