3/4 c. packed brown sugar

1 1/4 c. plus 1 T. flour, divided

3/4 c. sugar

1/3 c. chopped pecans

1 T. baking powder

1/4 t. salt

1/2 c. milk

2 T. butter, melted

1 1/2 t. vanilla

1 3/4 c. boiling water

Preheat oven to 350º

Combine brown sugar and 1 T. flour and set aside

Combine the rest of the flour, sugar, chopped pecans, baking powder and salt in a bowl. Make a well in the center of the mixture.

Combine milk, butter and vanilla and pour into the well in the center of the flour mixture. Stir just until moist.

Spread batter into an 8-inch square pan and sprinkle the brown sugar mixture on top. Pour boiling water over top (do not stir).

Bake for 35 min. or until pudding is bubbly and cake springs back when touched lightly in center. Serve with a garnish of whipped cream and chopped pecans.

Cooking Light 1999, p. 92

Cooking Light, April, 1998, p.172

Servings: 8

Weight Watchers: 8 points/serving¹⁾