I‘m a big fan of making pudding at home. It really is only slightly more work than using the stuff from a box, and you are rewarded with a wider choice in flavors and the ability to use higher quality ingredients. This maple-flavored version is a nice change of pace, and you can make the spiced pecans while the pudding sets up in the fridge. Watch the video and you’ll see, I’ve got a surprise ingredient for spicing the pecans that adds a smokiness which matches beautifully with the woodsy maple flavor. The full recipe is in my book.
Oh, and Seattle folks: I wanted to let you know that I’ll be cooking a popup dinner on Tuesday, April 10th at Judkins Street Cafe. The menu will be a modern, vegetarian twist on Southern food. It will be 3 courses at a fixed price of $23 (beer & wine additional). The cookbook won’t be out yet, but I’ll have a copy to pass around if you want a sneak peek.
I think it is going to be a lot of fun and I hope to see you there! If you’d like to come, please reserve your spot by emailing reservations@judkinsstreetcafe.com or calling 206.322.1091.
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Hmmm.. shouldn’t have watched that while hungry. Very interesting twist with the pecans. I really want to check that out…
Another recipe I have wanted! It might be interesting to make a brittle with the pecans and then grind it up and sift over the top.
Will the book have a Kindle edition?
Sure, I think a tuile or brittle from the pecans would be great! And yes, a kindle and an extended eBook version with videos will both be available.