2 1/2 cups white sugar
1/2 cup butter
1 teaspoon vanilla extract
1 egg
4 1/2 cups buttermilk
1/2 cup melted butter
1/2 cup all-purpose flour
1 teaspoon baking soda
1 tablespoon chopped pecans
In a medium saucepan, mix sugar, butter, and vanilla extract. Bring mixture to a boil, stirring frequently. Boil 1 minute. Remove from heat. Mix together egg and buttermilk; stir into sugar mixture. Beat rest of the egg mixture into butter mixture. Combine flour, baking soda, and pecans; pour over pudding.
Refrigerate overnight in refrigerator; when ready to serve, transfer to a serving dish. Refrigerate pudding while warm.