We are big maple fans in this house – we even go to the yearly maple festival to visit local maple farms. You’ll never find a bottle of that ‘fake’ syrup in this house – I can promise that!
So for my husbands birthday this year I wanted to make something that I knew we would both enjoy – but I didn’t want 3/4 of a cake left-over in the fridge. So pudding is the perfect solution! Since his birthday was on a weeknight – I made these the night before so they could set-up in the fridge and whipped up the pecans just before serving.
W.O.W is all I can say – this is an awesome dessert. I really liked the crunch that the pecans lent to the pudding. And homemade pudding is so easy to make – really – its not that much harder than the cook-and-serve brand in the box. Enjoy!
For the pudding:
- 3 Tbsp. cornstarch
- 2 cups whole milk
- 1/2 cup maple syrup
For the spiced pecans:
- 2 tsp. sugar (I used maple sugar!)
- 1/2 cup pecans
- 1/4 tsp. ground cinnamon
- 2 tsp. unsalted butter
1. For the pudding: In a small bowl, whisk the cornstarch and 1 teaspoon of milk together until smooth.
2. Place the remaining milk into a medium saucepan and add the cornstarch/milk mixture, whisking until smooth. Whisk in the maple syrup and a pinch of salt.
3. Place over medium heat and bring to a simmer, stirring frequently.
4. As soon as the mixture begins to thicken (a couple of minutes), remove it from the heat and pour into a medium bowl or four ramekins.
5. Cover with plastic wrap and refrigerate until chilled and set. (1-2 hours or so.)
6. For the spiced pecans: In a small skillet over medium heat, cook the sugar and pecans, stirring frequently, until the sugar is melted and the pecans are browned, about 5 minutes.
7. Stir in the cinnamon, a few gratings of nutmeg, a pinch of salt, and the butter.
8. As soon as the butter is melted and has coated the nuts, remove from the heat and pour the nuts onto a plate to cool.
9. Place about 2 tablespoons of the nuts on each portion of maple pudding and serve.