SYRUP – In a pan, bring all ingredients for the sauce to the boil, reduce the heat and let it simmer for a few minutes. Pour the syrup into a mould (I like to use a “Bundt” cake pan).
OVEN – Preheat the oven to 200 °C (350°F)
PUDDING MIX – In a bowl, mix the flour, baking powder and salt. Set aside. In another bowl, cream the butter and sugar. Add the eggs and vanilla. On a slow speed, incorporate the mixture of dry ingredients, alternating with the milk and pecans. Spread the cake mix on the syrup.
COOK – Cook in the oven for 50 minutes and finish on a high heat for a few minutes before taking it out so that the top is nice and golden.
PRESENTATION – Serve on a small plate, with a scoop of vanilla ice-cream.