Prep Time: 20 minutes

Cook Time: 35 minutes

Servings: 8-12 servings

A pudding cake is made by making a typical cake batter and then cooking it with a sweet liquid. The liquid, in this case maple and bourbon, not only moistens the cake but magically goes from sitting on top of the batter to being a creamy, caramel layer underneath. Is it a cake? Sorta – one that comes with its own built in gooey, rich, sauce. In any case, it has all of the elements of a heavenly dessert: maple syrup, bourbon, banana, and pecans. No need for labels, just roll with it.

Based on a recipe from Food and Wine, by Grace Parisi, Oct 2013


  • 6 tablespoons unsalted butter

  • 1/2 cup granulated sugar

  • 1 ripe banana, mashed

  • 1 large egg

  • 1 cup whole milk

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • Pinch of salt

  • 1/2 cup Runamok Sugarmaker’s Cut pure maple syrup

  • 1/2 cup light brown sugar

  • ½ cup hot water

  • 2 tablespoons bourbon

  • 1/4 cup finely chopped pecans

  • Vanilla ice cream, for serving


  • 1 Preheat the oven to 375°F. Butter a deep, 2-quart baking dish.
  • 2 To prepare the batter, melt the butter and pour into a medium sized bowl. Whisk in the sugar and banana, mashing until thoroughly combined. Add in the egg and milk.
  • 3 In a small bowl, sift the flour, baking powder, and salt; stir into the wet ingredients until combined (the batter will be pretty loose). Pour the batter into the prepared baking dish.
  • 4 In a small saucepan, heat the maple syrup, light brown sugar, and 1/2 cup of hot water until just bubbling. Turn off the heat and add the bourbon. Drizzle the syrup mixture over the batter; it will seep to the bottom. Do not stir. Scatter the pecans on top.
  • 5 Set the dish on a rimmed baking sheet and bake for 35 minutes, until the cake is golden. You may consider putting a sheet tray lined with aluminum underneath in case the syrup component overflows. Let cool for 5 minutes, then scoop into bowls and serve with ice cream.