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Milk Street Recipe
Milk Street Bowtie Maple-Whiskey Pudding Cakes

Maple-Whiskey Pudding Cakes

45 minutes 20 minutes active

Maple-Whiskey Pudding Cakes

Free

These individual desserts bake up with a gooey sauce beneath a layer of rich, tender cake. We tried a few different types of whiskey here: our favorites were Jameson for its clean, bright flavor and Rittenhouse rye for its spicy depth. This recipe can easily be doubled to serve eight. Serve the pudding cakes warm, with vanilla ice cream or lightly sweetened whipped cream.

6 tablespoons maple syrup
1 teaspoon cider vinegar
6 tablespoons whiskey, divided
8 tablespoons (1 stick) salted butter, divided
Kosher salt
107 grams (½ cup) white sugar
1/4 cup whole milk
1 large egg
1 teaspoon vanilla extract
90 grams (¾ cup) pecans, toasted
65 grams (½ cup) all-purpose flour
1 teaspoon baking powder
Ingredients
  • 6

    tablespoons maple syrup

  • 1

    teaspoon cider vinegar

  • 6

    tablespoons whiskey, divided

  • 8

    tablespoons (1 stick) salted butter, divided

  • Kosher salt

  • 107

    grams (½ cup) white sugar

  • ¼

    cup whole milk

  • 1

    large egg

  • 1
  • 90

    grams (¾ cup) pecans, toasted

  • 65

    grams (½ cup) all-purpose flour

  • 1

    teaspoon baking powder

Directions
  1. 01
    In a small saucepan over medium, combine ½ cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and ¼ teaspoon of salt. Bring to a boil, stirring occasionally. Reduce to low and simmer for 5 minutes. Remove from the heat and set aside.
    See Demo
    11 14 18 Cpk 165
  2. 02
    In another small saucepan over medium, melt the remaining 6 tablespoons butter. Cook, swirling the pan, until the mild solids at the bottom are deep golden brown and the butter has the aroma of toasted nuts, about 5 minutes. Transfer to a medium bowl and cool to room temperature.
    See Demo
    11 14 18 Cpk 171
  3. 03
    Meanwhile, heat the oven to 325°F with a rack in the middle position. Mist four 6-ounce ramekins with cooking spray and place on a rimmed baking sheet. When the butter is cool, whisk in the sugar, milk, egg, vanilla and remaining 2 tablespoons whiskey. Set aside.
    See Demo
    11 14 18 Cpk 186
  4. 04
    In a food processor, process the pecans until finely ground and beginning to clump, 30 to 40 seconds. Add the flour, baking powder and ½ teaspoon salt, then pulse until combined, about 5 pulses. Add the butter mixture and pulse until a smooth, thick batter forms, about 5 pulses, scraping down the bowl once.
    See Demo
    11 14 18 Cpk 192
  5. 05
    Divide the batter among the prepared ramekins. Gently pour the maple mixture over the batter in each ramekin. Do not stir. Bake until the cakes are puffed and the centers jiggle only slightly, 25 to 30 minutes. Let cool on the baking sheet for 10 minutes before serving; the cakes will fall slightly as they cool.
    See Demo
    11 14 18 Cpk 211
Tip: Don’t stir the maple-whiskey syrup into the batter after dividing it among the batter-filled ramekins. With baking, the syrup will form a sauce at the bottom.
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Maple-Whiskey Pudding Cakes

Get Ready to Cook

4

Servings

45 minutes

20 minutes active

Tip

Don’t stir the maple-whiskey syrup into the batter after dividing it among the batter-filled ramekins. With baking, the syrup will form a sauce at the bottom.

Ingredients
  • 6

    tablespoons maple syrup

  • 1

    teaspoon cider vinegar

  • 6

    tablespoons whiskey, divided

  • 8

    tablespoons (1 stick) salted butter, divided

  • Kosher salt

  • 107

    grams (½ cup) white sugar

  • ¼

    cup whole milk

  • 1

    large egg

  • 1
  • 90

    grams (¾ cup) pecans, toasted

  • 65

    grams (½ cup) all-purpose flour

  • 1

    teaspoon baking powder

Step 1 of 5

Boil the maple-whiskey mixture

6
tablespoons maple syrup
1
teaspoon cider vinegar
4
tablespoons whiskey
2
tablespoons salted butter
¼
teaspoon kosher salt

In a small saucepan over medium, combine ½ cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and ¼ teaspoon of salt. Bring to a boil, stirring occasionally. Reduce to low and simmer for 5 minutes. Remove from the heat and set aside.

Step 2 of 5

Melt the remaining butter

6
tablespoons salted butter

In another small saucepan over medium, melt the remaining 6 tablespoons butter. Cook, swirling the pan, until the mild solids at the bottom are deep golden brown and the butter has the aroma of toasted nuts, about 5 minutes. Transfer to a medium bowl and cool to room temperature.

Step 3 of 5

Prepare the ramekins

107
grams (½ cup) white sugar
¼
cup whole milk
1
large egg
1
teaspoon vanilla extract
2
tablespoons whiskey

Meanwhile, heat the oven to 325°F with a rack in the middle position. Mist four 6-ounce ramekins with cooking spray and place on a rimmed baking sheet.


When the butter is cool, whisk in the sugar, milk, egg, vanilla and remaining 2 tablespoons whiskey. Set aside.

Step 4 of 5

Make the batter

90
grams (¾ cup) pecans, toasted
65
grams (½ cup) all-purpose flour
1
teaspoon baking powder
½
teaspoon kosher salt

In a food processor, process the pecans until finely ground and beginning to clump, 30 to 40 seconds. Add the flour, baking powder and ½ teaspoon salt, then pulse until combined, about 5 pulses. Add the butter mixture and pulse until a smooth, thick batter forms, about 5 pulses, scraping down the bowl once.

Step 5 of 5

Bake the puddings

Divide the batter among the prepared ramekins. Gently pour the maple mixture over the batter in each ramekin. Do not stir. Bake until the cakes are puffed and the centers jiggle only slightly, 25 to 30 minutes. Let cool on the baking sheet for 10 minutes before serving; the cakes will fall slightly as they cool.

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Maple-Whiskey Pudding Cakes

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This 5-ply professional-quality cookware is made in Wisconsin, will last for generations, and is the brand of cookware that we use here at Milk Street. Tools may not make the cook but top-quality cookware makes a much better cook.

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