Maple Pudding With Spiced Pecans


 


Pudding:

3 tbsp (45 mL) corn starch

2 cups (500 mL) whole milk

1/2 cup (125 mL) pure maple syrup

Pinch kosher salt

Spiced Pecans:

1/2 cup (125 mL) pecan halves or pieces

2 tsp (10 mL) granulated sugar

1/4 tsp (1 mL) ground cinnamon

Several gratings fresh nutmeg

Large pinch smoked paprika

Pinch kosher salt

2 tsp (10 mL) unsalted butter

For pudding, put corn starch in small bowl. Whisk in enough milk to make smooth slurry. Put remaining milk in medium saucepan. Whisk in corn starch slurry, then maple syrup and salt.

Place pan over medium heat; bring to simmer, stirring frequently. As soon as mixture reaches a simmer, it will start to thicken. Remove from heat and pour into 1 medium or 4 small bowls. Cover bowls with plastic wrap. Refrigerate until chilled and set.

For pecans, in small skillet over medium heat, cook pecans and sugar, stirring frequently, until sugar is melted and pecans are browned — about 5 minutes. Add cinnamon, nutmeg, smoked paprika, salt and butter. Cook, stirring, until butter melts and coats nuts. Remove from heat. Spread nuts out on large plate to cool. If they stick together, break up clusters by hand when ready to use.

To serve, top each portion of pudding with nuts.

Makes 4 servings.

Courtesy of and Star-tested by Jennifer Bain

jbain@thestar.ca


 

 


Dori Ross

Author