Pecan Pudding – a delicious recipe with butter, egg, corn syrup, vanilla, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted.
2
Swirl the butter in the custard cup, coating sides and bottom.
3
Pour the excess butter from the custard cup into the beaten egg.
4
Stir in the dark corn syrup and vanilla.
5
Stir together flour and baking powder.
6
Stir flour mixture into egg mixture.
7
Gently fold in chopped pecans.
8
Pour the pecan mixture into the buttered 15-ounce custard cup.
9
Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute.
10
Sift a little powdered sugar atop.
11
Serve warm with light cream, if desired.
153
kcal
Calories
11
g
Fat
11
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon butter or 1 tablespoon margarine, 1 large egg, beaten, 1/3 cup dark corn syrup, 1/4 teaspoon vanilla, and more.
Yes, Pecan Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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