Pecan Pudding

  • 1 tablespoon butter
  • 1 large egg, beaten
  • 1/3 cup dark corn syrup (Karo©)
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 cup chopped pecans
  • confectioners' sugar
In a 15-ounce custard cup, microwave the butter, uncovered, on 100% power for about 30 seconds or just until melted. Swirl the butter in the custard cup, coating the entire surface.

Lightly beat the egg in a medium bowl. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla.

Stir together the flour and baking powder. Stir flour mixture into egg mixture. Gently fold in the chopped pecans. Pour mixture into the buttered custard cup.

Microwave, uncovered, on 50% power for 3 to 4 minutes or until the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little confectioners' sugar on top. Serve warm with light cream, if desired.

Makes 2 servings.

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