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.
Recipe editor Patricia Mitchell
Kitchen tools you'll need: Custard Cups
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