MAPLE, PECAN & COLLAGEN PUDDINGS

A cozy season indulgence designed to nourish from within — a maple-pecan bake paired with your daily collagen ritual for luminous, holiday-ready radiance.

INGREDIENTS

— 3 tsp Par Olive Marine Collagen Superpower (Maple & Cinnamon)

— ½ cup pecans

— ⅔ cup plain flour

— 2 tbsp dark brown sugar

— 50g very cold butter

— ½ tsp bicarb soda

— 1 large egg

— 4 tbsp maple syrup, plus extra for baking + serving

— 1 tsp vanilla bean paste

—80ml full cream milk

— Coconut cream for drizzling

METHOD

Preheat oven to 190°C fan. Generously grease 2 small ramekins with butter.
Blitz pecans in a food processor until mixed crumb sizes. Dust the inside of the ramekins with some of the pecans, tipping excess into a bowl.
Add remaining pecans to the bowl. Add collagen, flour, sugar, cold butter and bicarb and rub with your fingertips until butter is pea-sized. Add egg, maple, vanilla and milk. Mix until just combined.
Pour 1 tsp maple syrup into the base of each ramekin. Spoon batter in until about ¾ full.
Place ramekins into a small baking dish. Pour boiling water around them so it comes halfway up the sides. Bake 25 mins until golden and they spring back when pressed.

6. Rest 5 mins, then turn out. Serve with extra maple syrup and coconut cream.