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Milk Street Recipe
Milk Street Bowtie Maple-Whiskey Pudding Cakes

Maple-Whiskey Pudding Cakes

45 minutes 20 minutes active

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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.

4

Servings

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.

45 minutes

20 minutes active

6 tablespoons maple syrup
1 teaspoon cider vinegar
6 tablespoons whiskey, divided
8 tablespoons (1 stick) salted butter, divided
Table 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

  • Table 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 ⅛ 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 ¼ 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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Reviews
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.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

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.

Best,
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!

Best,
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!


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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

  • Table 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
teaspoon table salt

In a small saucepan over medium, combine ½ cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and ⅛ 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
¼
teaspoon table 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 ¼ 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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