Donna Hay's Steamed Maple Pudding

On Saturday afternoon, I attempted to make Donna Hay's steamed maple pudding (from the April/May 2011 issue) which tasted yummy, but mine didn't end up looking too pretty (I don't think even the most accomplished food stylist could make it look appetising!). Nevertheless it was still eaten and enjoyed which is more important! 

•  1 cup maple syrup
• 150g butter
• 2/3 cup caster sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups plain flour
• 2 teaspoon baking power
• 1 cup milk. 

1. Boil the maple syrup and pour into lightly greased ramekins and refrigerate (we didn't have enough maple syrup so we used 1/4 golden syrup).
2. Place butter, sugar, eggs, vanilla, flour, baking power and milk beat with electric mixer until well combined. 3. Divide mixture between the ramekins. We didn't have 1 cup capacity ramekins so I used 6 x 8cm diametre ramekins which were too small. Note to fill only the ramekins 3/4 of the way (there is baking powder in the recipe!); I filled my ramekins to capacity which is why my pudding didn't look pretty (looked more like souffles!)
4. Place the puddings in a water bath. Cover tightly with 2 sheets aluminium foil, and bake for 45-50 minutes or until the puddings are springy to the touch.
5. Invert the warm puddings onto plates and served with vanilla ice cream.

It makes a perfect winter dessert - I loved the rich caramel syrup, slight saltiness of the pudding and coldness of ice cream (is it just me, or does ice cream taste even better in winter?)