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Air Fryer Syrupy Brandy Pudding With Pecan Nuts – A Cozy, Festive Dessert

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the pudding:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup whole milk or buttermilk
  • 3/4 cup pecan nuts, toasted and chopped
  • For the brandy syrup:
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar, packed
  • 1/4 cup pure maple syrup or golden syrup
  • 1/3 cup brandy
  • 1/4 tsp fine salt
  • 1 tsp vanilla extract
  • To serve (optional): Pouring cream, whipped cream, or vanilla ice cream

Method
 

  1. Prep the pan and air fryer: Lightly butter a 6-inch round cake tin or loaf tin that fits your air fryer basket. Line the base with parchment. Preheat the air fryer to 320°F (160°C) for 5 minutes.
  2. Toast the pecans: Air fry the pecans in a small piece of foil or a shallow dish at 320°F (160°C) for 3–4 minutes until fragrant. Let them cool, then chop.
  3. Mix the dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Cream butter and sugar: In a separate bowl, beat softened butter with brown sugar until light and fluffy, about 2–3 minutes.
  5. Add eggs and vanilla: Beat in the eggs one at a time, scraping the bowl. Stir in vanilla.
  6. Combine: Add half the dry mixture to the butter mixture. Add the milk, then the remaining dry ingredients. Stir just until smooth. Fold in the chopped pecans.
  7. Fill the tin: Spoon the batter into the prepared tin and smooth the top. It should fill the tin about two-thirds full.
  8. Air fry: Place the tin in the air fryer basket. Cook at 320°F (160°C) for 28–35 minutes, or until a skewer comes out with a few moist crumbs. If the top browns quickly, tent lightly with foil for the last 10 minutes.
  9. Make the syrup: While the pudding cooks, add butter, brown sugar, maple syrup, and salt to a small saucepan. Heat over medium until melted and smooth. Remove from heat and stir in brandy and vanilla. The syrup should be glossy and pourable.
  10. Syrup soak: Let the baked pudding cool 5 minutes. Poke holes all over with a skewer. Pour about two-thirds of the warm syrup over the pudding slowly, letting it soak in. Save the rest for serving.
  11. Rest and serve: Let the pudding sit 10–15 minutes to absorb syrup. Slice and serve warm with extra syrup and cream or ice cream.