Cinnamon Pudding
Cinnamon Pudding offers a warm, comforting dessert with rich cinnamon and nutty flavors. Its moist, pudding-like texture makes it perfect for cozy gatherings or as a sweet treat after dinner, appealing to those who enjoy classic, spiced baked goods with a hint of sweetness and crunch from the nuts.
Ingredients
Instructions
- Place the batter in a pan and add nuts on top.
- Pour syrup over the batter and nuts.
- Bake in a 350°F oven for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the white sugar with brown sugar. If you prefer a nut-free version, you can omit the nuts or replace them with raisins for added sweetness. Ensure you mix the dry ingredients thoroughly to avoid clumps, and for more texture, try adding a pinch of nutmeg to the batter. This recipe also aligns with American recipes for simple desserts.
Serving Suggestions
Serve warm, drizzled with extra syrup or a dollop of whipped cream for added indulgence. This dish pairs beautifully with Judy's Pancakes for a delightful brunch spread. You can also enjoy it with a scoop of vanilla ice cream on top for a decadent dessert experience.
Storage & Reheating
Store leftover cinnamon pudding in an airtight container in the refrigerator for up to three days. To reheat, simply place it in the microwave for 30-60 seconds or until warmed through. You can also reheat it in the oven at 350°F for about 10 minutes, covering it with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Pudding contains roughly 1914 calories, with 29g protein, 330g carbohydrates, and 54g fat. It is an excellent source of iron (93% of the Daily Value), calcium (80% of the Daily Value), and protein (59% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 2113mg per serving (92% of the Daily Value).
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 in this recipe?
Yes, you can substitute any non-dairy milk like almond or oat milk if you want a lactose-free option. The flavor may vary slightly, but it will still result in a delicious pudding.
What can I do if my pudding is too runny?
If your pudding turns out too runny, try adding a bit more flour to thicken it up. Alternatively, you can cook it a bit longer to evaporate excess moisture, but keep an eye on it to prevent burning.
Can I make this pudding ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just remember to add the nuts and syrup before baking to maintain their texture and flavor.
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).