Easy, vegan, and gluten-free, this spiced pudding warms the soul with rum-soaked raisins (optional) and crunchy, sweet candied pecans.*REMEMBER to soak your raisins at least several hours or overnight!
Combine the raisins and rum in a small bowl and soak for at least a few hours, preferably overnight.
Make the pudding:
First, drain the raisins and set aside (reserve the rum for a delicious cocktail). Combine the sugar, corn starch, cinnamon and nutmeg in a sauce pan. Over medium-low heat gradually stir in the milk. Cook for about one minute to bring up to temp. Stirring frequently, reduce heat to low and cook until thickened, about 3 to 5 minutes. Remove from heat. Stir in the vanilla and about ⅔ of the raisins, reserving some for garnish. Pour into a quart-size dish or 2 to 4 smaller, individual serving bowls (makes 3 cups of pudding). Refrigerate uncovered until firm, 2 to 3 hours.
Make the Candied Pecans:
Preheat oven to 300 degrees. Line a baking sheet with a silicone mat or parchment paper. Spread the pecans on the pan. In a small mug, combine the butter, maple syrup, cinnamon, vanilla, and salt. Pour mixture over the pecans and mix well. Spread pecans in a single layer and bake 10 minutes. Remove from oven, stir, and bake an additional 10 minutes. Allow to cool on the pan.
If you're not into rum or raisins, feel free to omit them. The spiced pudding is delicious on its own.You will have extra candied pecans (hooray)! Nutrition for the pudding was calculated using ¼ of the full batch of pecans (or 1/16 per person).Store pudding in the refrigerator for up to 4 days.