Maple Whiskey Pudding Cakes
Description
Fall is the perfect time to serve family and friends these sweet treats. They have a gooey sauce beneath a rich, tender cake. Serve with vanilla ice cream or sweetened whipped cream for extra goodness.
Ingredients
½ c. water
6 T. maple syrup
1 t. cider vinegar
6 T. whiskey, divided*
1 stick salted butter, divided (8 T.)
¼ t. Kosher salt
non-stick cooking spray
½ c. white sugar
¼ c. whole milk
1 large egg
1 t. vanilla extract
¾ c. pecans, toasted
½ c. all-purpose flour
1 t. baking powder
½ t. salt
Directions
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In a small saucepan over medium heat, combine water, maple syrup, vinegar, 4 T. whiskey, 2 T. butter and ¼ t. salt; bring to a boil, stirring occasionally; reduce heat to low; simmer for 5 minutes. Remove from the heat; set aside.
In another small saucepan over medium heat, melt the remaining butter; cook, swirling the pan, until the milk solids at the bottom are a deep, golden brown and butter has the aroma of toasted nuts, about 5 minutes. Transfer to a medium bowl; cool to room temperature.
Meanwhile, preheat the oven to 325 degrees with a rack in the middle position. Spray four 6 oz. ramekins with non-stick cooking spray; place on a rimmed baking sheet.
When the butter is cool, whisk in the sugar, milk, egg, vanilla and remaining whiskey; set aside.
In a food processor, process the pecans until finely ground and beginning to clump, 30 - 40 seconds; add the flour, baking powder and ½ t. salt; pulse until combined, about 5 pulses. Add butter mixture; pulse until a smooth, thick batter forms, about 5 pulses, scraping down the bowl once.
Evenly divide the batter among the four prepared ramekins; gently pour the maple mixture over the batter in each ramekin. DO NOT stir!
Bake until cakes are puffed and centers jiggle only slightly, 25 - 30 minutes. Let cool on the baking sheet for 10 minutes before serving. The cakes will fall slightly as they cool.
Serve cakes warm, with vanilla ice cream or lightly sweetened whipped cream.
4 servings.
*Try Jameson for its clean, bright flavor or Rittenhouse rye for its spicy depth.
Prep Time
PT0M