Maple and Whiskey Pudding with Benton’s Bacon Crumble and Whipped Cream

By LRay

The Local Palate, October 2013.

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.

TLP note: If you want to keep it Southern, get your maple syrup from the Virginias.

Recipe by Matt Gallaher, Chef/Owner at Knox Mason, Knoxville, Tennessee

Photo by Ron Manville and Heather Thomas

Ingredients

• For Bacon crumble:
• 1 pound butter
• 1 1/2 cups all-purpose flour
• 6 cups maple syrup
• 1 quart cream
• 3 tablespoons Tennessee whiskey
• Pinch kosher salt
• Fresh whipped cream
• Bacon crumble (recipe below)
• 6 tablespoons all-purpose flour
• 3 tablespoons pecans
• 3 tablespoons light brown sugar
• 3 tablespoons rolled oats
• 3 tablespoons rendered Benton’s bacon fat
• 1 teaspoon kosher salt

Details

Servings 1
Adapted from localpalatemag.com

Preparation

Step 1

Directions

1. Melt butter in medium saucepan. Add flour and whisk until smooth.

2. Add maple syrup and cream and whisk over medium heat until it starts to thicken. Remove when thick enough to coat the back of a spoon.

3. Add whiskey and pinch of salt. Pour into individual glasses or mason jars and chill until set, about two hours.

4. Top each with 1 tablespoon bacon crumble and whipped cream.

For Bacon crumble:

1. Pulse flour, pecans, sugar, and oats in food processor to form a coarse crumb. Drizzle in bacon fat.

2. Place on baking sheet and cook at 350 degrees for 6 minutes. Stir and cook another 6 minutes. Remove from oven, season with salt, and cool.