Maple Nut Pudding

1. 1

   Scald milk.

2. 2

   Dissolve gelatine in 1/2 cup hot water.

3. 3

   Add to scalded milk, then add syrup and mix well.

4. 4

   Place in refrigerator to cool.

5. 5

   When cooled so that it is thick enough to roll from a spoon, add whip cream and pecans.

6. 6

   In the meantime crush vanilla wafers.

7. 7

   Place half the crumbs in an oblong dish.

8. 8

   Put the pudding over this.

9. 9

   Add the rest of crumbs over the pudding.

10. 10

    Refrigerate until firm set, better if left overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.