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Maple-Whiskey Pudding Cakes

4 Servings

45 minutes 20 minutes active

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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.




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.

45 minutes

20 minutes active


  • 6

    tablespoons maple syrup

  • 1

    teaspoon cider vinegar


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Delaney T.
December 19, 2023
Easy recipe and great taste!
Make sure to bake all the way through or they will turn out very soupy
Leslie L.
December 3, 2023
Only challenge is a lot of dirty pots and the food processor just before company comes. But it is terrific and not hard to make.
Janelle D.
October 7, 2023
A big hit!
Everytime I make this it gets rave reviews. Followed the recipe exactly.
Sue B.
December 31, 2022
Fantastic and satisfying dessert
I've made this recipe twice in the past three days. It is a huge hit in my family. After making the maple whiskey sauce, I pour the sauce into a silicon measuring cup and then use the same pan to brown the butter - so I have one less pan in the clean-up process. Although we all enjoy the pecan crunchiness, I plan to try making the pudding cakes again with walnuts for a change. This recipe is a keeper.
Michael A.
October 29, 2022
Easy and good
Simple, easy desserts that beat store bought items
Annie W.

These took well over an hour to prepare (the 45 mins, 20 active estimate assumes you already toasted the pecans and had all the ingredients measured). And there are a lot of dishes to clean up. They're worth the work, though! I'll make them again but might cut down on the alcohol--it was strong enough that I felt a little tipsy.

Michele D.

Made this last night for hubby who is a Bourbon guy! He loved it and so did our guests. What I really enjoyed was the actual Whiskey flavor. Too, the nutty taste in the light cake that led to a surprise gooey ending. Delicious and will definitely repeat.

Julie W.

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melanie p.

KellyP Until what point can you make these ahead of time?

Lynn C.

Hi Melanie and Barbara -

We haven't tested make ahead for these pudding cakes and, typically, these types of cakes so really lend themselves to making ahead. There are components that you could make ahead, though, that would speed up the process. You can make the maple sauce ahead, toast and chop the pecans and mix with the flour, baking powder, etc. and then measure out all of the remaining ingredients. The butter can be browned ahead and cooled but you will have to be careful not to let it cool too long or it will solidify.

The Milk Street Team

Wendy P.

Ramekins seem to come in all sizes. What size are the ones used in this recipe? 6oz is what I read but what about the dimensions? Doesn't look like they're wide and shallow. Are these 3.5" in diameter? I ask this because the time for cooking is based on the particular mass of batter which is determined by the depth and width. (Really I'm concerned that such a small ramekin will look like a measly dessert!)

Lynn C.

Hi Wendy -

In both testing and on the show we used ramekins that are about 3 1/2 - 4” in diameter. Hope that helps!

The Milk Street Team

Kelsey C.

Yum! We love these! The leftovers are good too - just pop the ramekin in the oven for 10-15 minutes and it is still delicious. A scoop of vanilla ice cream on top puts these over the top!