Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. swirl the butter in the custard cup, coating sides and bottom. pour the excess butter from the custard cup into the beaten egg. stir in the dark corn syrup and vanilla. stir together flour and baking powder. stir flour mixture into egg mixture. gently fold in chopped pecans. pour the pecan mixture into the buttered 15-ounce custard cup. micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. sift a little powdered sugar atop. serve warm with light cream, if desired.

Target recipe: preheat oven to 325 degrees fahrenheit. butter a 13x9x2-inch glass baking dish. combine first 6 ingredients in a heavy large saucepan. whisk over medium-high heat until mixture thickens but still can be poured, about 15 minutes. remove from heat; whisk in butter and vanilla extract. transfer pudding mixture to prepared baking dish. bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. cool 10 minutes. scoop pudding into bowls; top with ice cream or frozen yogurt and serve.