Photo by Ron Manville and Heather Thomas

recipe heading-plus-icon


12 servings

  • 1 pound butter
  • 1½ cups all-purpose flour
  • 6 cups maple syrup
  • 1 quart cream
  • 3 tablespoons Tennessee whiskey
  • Pinch kosher salt
  • Fresh whipped cream
  • Bacon crumble (recipe follows)
  • Chef’s note: Maple syrup is far from Southern, but my sous chef is from Vermont so I put maple pudding on the menu in the fall as a nod to him. (If you want to keep it Southern, get your maple syrup from Virginia or West Virginia.)
  • Bacon Crumble
  • 6 tablespoons flour
  • 3 tablespoons pecans
  • 3 tablespoons light brown sugar
  • 3 tablespoons rolled oats
  • 3 tablespoons rendered Benton’s bacon fat
  • 1 teaspoon kosher salt
  1. In medium saucepan over medium heat, melt butter. Add flour and whisk until smooth. Add maple syrup and cream and whisk until it starts to thicken. Remove when thick enough to coat the back of a spoon.
  2. Add whiskey and pinch of salt. Pour into individual glasses or mason jars and chill until set, about two hours. To assemble, top each with bacon crumble and whipped cream.

Bacon Crumble

In a food processor, pulse flour, pecans, sugar, and oats to form a coarse crumb. Drizzle in bacon fat. Place on a baking sheet and cook at 350 degrees for 6 minutes. Stir and cook another 6 minutes. Remove from oven, season with salt, and cool.

  • From Matt Gallaher, chef-owner at Knox Mason, Knoxville, Tennessee

Leave a Reply

Be the first to comment.