Maple and pecan scream “Fall” and when you can add them to your holiday menu in under 45 minutes, it makes this dessert the perfect last minute Thanksgiving recipe!
1/2 cup butter
1 1/4 cups self-raising flour (or 1 1/4 cups all-purpose flour, 1/4 tsp salt, and 2 tsp baking powder)
1/3 cup brown sugar
2 tbsp brown sugar
1/2 cup milk
1 cup pecans, chopped
1/2 cup maple syrup
1/4 tsp salt
2 tsp cornstarch
1 1/3 cups boiling water
1. Preheat your oven to 350°F. Grease 4 to 6 deep oven-proof glass/ceramic dishes.
2. In a medium saucepan, melt the butter. Take off the heat and stir in the 1/3 cup of brown sugar, flour, egg, and milk until just combined. Fold in the chopped pecans, and spoon into the prepared ramekins.
3. In a large bowl, stir together the maple syrup, 2 tbsp of brown sugar, salt, cornstarch, and maple flavoring (if using). Add the boiling water and stir together. Pour this over the cake batter.
4. Bake for 20 to 30 minutes, when a toothpick inserted into the center of the cake comes out clean.