1 egg
1 cup white sugar
2 eggs
1 cup tart apple juice
3/4 cup evaporated milk
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a pudding dish.
In a large mixing bowl, beat egg yolks until frothy. Stir in sugar and eggs, one at a time, beating well after each addition. Fold in liquid into beaten egg mixture. Pour into prepared dish.
Bake in preheated oven for 28 to 35 minutes, or until a knife inserted in the center comes out clean. Cool, peel and chop.
To the pudding add evaporated milk, vanilla extract, 1 cup of pecans, and 1 cup of melted butter. Pour over pudding over pudding. Let stand 15 minutes. To the Cooling: In a heavy saucepan combine 1/2 cup melted butter and 1 cup of buttermilk. Bring to a boil over medium heat, stirring constantly. Der floatic, return mixture to a boil and boil 5 minutes, until sauce begins to thicken. To serve: In a serving bowl, layer 1/3 of butter mixture with one teaspoon of sugar. Spread butter layer over pudding and spread buttermilk and remaining 1 cup of butter over top.
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