How to make it

  • Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.
  • Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove).
  • Remove from the heat; stir in 1/4 cup syrup and vanilla.
  • Divide the pudding between 2 ramekins or custard cups.
  • Let cool for at least 30 minutes or refrigerate until chilled.
  • Meanwhile, line a small plate with parchment or wax paper.
  • Coat the paper with cooking spray.
  • Combine walnuts, the remaining 1 tablespoon syrup, cinnamon and nutmeg in a small saucepan or skillet.
  • Heat over medium-low heat, stirring, until most of the syrup has evaporated, 1 to 4 minutes.
  • Spread the nuts out onto the prepared paper and place in the freezer until cool, about 10 minutes.
  • Crumble the chilled walnut topping into pieces.
  • Serve the pudding topped with the maple walnuts.

Reviews & Comments 3

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  • melsa102 11 years ago
    Sounds delicious! I love pudding!
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  • deedeec 11 years ago
    I love Tapica, what a wonderful twist with maple and walnuts. I'll have to try it.
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  • jett2whit 11 years ago
    Sounds very good, especially the healthy part! Love your avatar - cute! jett
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