Cranberry, Maple & Pecan Pudding Recipe

Preheat the oven to 350°F (175°C). Grease a baking dish.

In a small saucepan, combine cranberries and maple syrup. Cook over medium heat until cranberries burst, about 5 minutes. Remove from heat and stir in pecans.

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix together milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.

Pour the cranberry mixture into the prepared baking dish. Spoon the batter evenly over the cranberry mixture.

Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let it cool for a few minutes. Dust with powdered sugar and serve warm with a scoop of vanilla ice cream.