1 cup white sugar
1 cup lukewarm milk
1 egg
½ teaspoon lemon juice
1 tablespoon malt vinegar
2 teaspoons vanilla extract
salt and pepper to taste
2 cups all-purpose flour for building
1 cup chopped pecans
2 tablespoons brown sugar
1 teaspoon vanilla extract
Bring a large saucepan of salted shallow water to a boil. Add 1 cup quick cooking oats, then cook for 1 minute. Remove from heat; add remaining water, boiling 2 minutes.
Starting with the milk, beat 1 tablespoon of the lemon juice into 1 cup of the whisked sugar gradually until stiff. Gradually mix together the malt vinegar and vanilla extract until ingredients are thoroughly combined. Stir the egg, lemon juice, malt vinegar mixture into the mixture, then whisk until all ingredients are thoroughly combined. Pour the batter into the prepared pan.
Bake for 30 to 45 minutes in the preheated oven, until a wooden toothpick inserted into the center comes out clean. Let cool on a rack. Then when warm add the pecans, brown sugar, brown sugar mixture, chopped pecans, brown sugar/vanilla sauce, and salt and pepper to taste. Chill thoroughly if you are sharing.
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