Cinnamon Nut Pudding
A warm, comforting cinnamon nut pudding with a caramel-like brown sugar topping, perfect for cozy gatherings and satisfying dessert cravings.
Ingredients
Instructions
- Cream the sugar and butter until smooth.
- Add sifted dry ingredients alternately with milk to the creamed mixture and blend well.
- Pour the batter into a greased pan.
- Bring the brown sugar, water, and butter to a boil.
- Pour the boiling mixture over the batter in the pan.
- Sprinkle nuts over the top.
- Bake at 350°F (175°C) for 45 minutes or until cooked through.
- Serve warm or cold with whipped cream or ice cream.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar for the batter. If you don't have nuts on hand, you can substitute with chocolate chips or omit them entirely for a nut-free version. Ensure to sift the dry ingredients well to avoid lumps, which will help achieve a smooth pudding texture. This Cinnamon Nut Pudding is a delightful way to enjoy classic American recipes with a twist.
Serving Suggestions
Serve this pudding warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Peaches 'N Cream Punch(A Great Non-Alcoholic Punch) for a refreshing contrast. Consider serving alongside fresh fruit or a light salad for a balanced dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds to 1 minute, or until warmed through. For best results, cover with a damp paper towel to maintain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Nut Pudding contains roughly 868 calories, with 11g protein, 149g carbohydrates, and 27g fat. It is an excellent source of iron (31% of the Daily Value), calcium (31% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can substitute any type of milk, including almond, soy, or oat milk, to accommodate dietary preferences. Each alternative will lend a different flavor, so choose one that complements the cinnamon and nut flavors of the pudding.
What kind of nuts work best for this pudding?
Chopped walnuts or pecans are great choices for adding texture and flavor to the pudding. If you're looking for a sweeter touch, try using candied nuts. Just be sure to sprinkle them on top before baking to ensure they get a lovely toasted finish.
Can I make this pudding ahead of time?
Absolutely! You can prepare the batter and boiling mixture ahead of time, then store them separately in the fridge. Assemble and bake when you're ready to serve for the best texture. Just remember to adjust baking time if the batter is cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).