Spring Simplicity: Just 4 ingredients. The kind of dessert grandma made when she wanted something sweet without any fuss.

This little slow cooker maple walnut pudding cake is the sort of dessert our mothers and grandmothers leaned on when the sweet tooth struck but the pantry was bare. Just four simple ingredients, stirred together in the same slow cooker you bake it in, turn into a golden, glossy cake that makes its own syrupy pudding underneath. The maple and walnuts feel right at home in a Midwestern kitchen in early spring, when the sap is running and there’s still a chill in the air. No fancy tricks, no fussy steps—just an old-fashioned, comforting spoon dessert that quietly bubbles away while you go about your afternoon.

Serve this warm right out of the slow cooker, spooned into small bowls so you catch both the tender cake and the maple pudding from the bottom. A little pour of cream, a spoonful of vanilla ice cream, or even a dollop of plain yogurt softens the sweetness and feels like something Grandma might have reached for from the icebox. It’s lovely with coffee after Sunday dinner or with a cup of black tea in the late afternoon, when the house is quiet and the slow cooker is still giving off that maple-sugar perfume.

Servings: 6

1 cup pure maple syrup (preferably Grade A amber)

Lightly grease the inside of a small slow cooker (about 3 to 4 quarts) with butter or a neutral oil so the cake releases easily and the edges don’t scorch.

Pour the maple syrup into the bottom of the slow cooker, tilting the crock gently so the syrup coats the bottom in an even layer. This will become the glossy pudding and caramelized top once the cake is done.

In a medium bowl, whisk the flour to remove any lumps and to lightly aerate it. Stir in the chopped walnuts until they are evenly coated with flour so they stay suspended in the batter instead of sinking.

Pour in the milk and stir with a spoon or spatula just until a smooth, thick batter forms and no dry streaks of flour remain. Do not overmix; a few small lumps are fine.

Gently spoon the batter over the maple syrup in the slow cooker, starting around the edges and working toward the center. Try not to stir or mix; you want a distinct layer of syrup underneath the batter so the pudding effect can develop.

Cover the slow cooker with its lid. Cook on LOW for 2 to 2 1/2 hours, or until the top of the cake is set, lightly puffed, and golden with small bubbling pockets of maple syrup showing around the edges. The center should spring back lightly when touched, while a thick maple pudding will remain underneath.

Once cooked, turn off the slow cooker and let the pudding cake sit, covered, for about 10 minutes to settle. The top will look glossy and caramelized, with syrupy edges clinging to the crock.

To serve, spoon down through the cake layer to the bottom so you scoop up both the tender cake and the warm maple pudding. Serve immediately while warm, with extra chopped walnuts sprinkled on top if you like.

For a slightly heartier texture, you can replace 1/4 cup of the all-purpose flour with whole wheat flour, though keep in mind it will make the cake a bit denser. If you prefer a milder maple flavor, use a lighter Grade A syrup; for a deeper, old-time sugar shack taste, choose a darker syrup. Pecans can stand in for the walnuts if that’s what you keep in the pantry, or you can leave the nuts out entirely for a smoother pudding cake. To make smaller portions for just one or two people, halve the recipe and use a 1 1/2- to 2-quart slow cooker, checking for doneness after about 1 1/2 hours. Because this dessert is mostly maple syrup and dairy, let leftovers cool to room temperature no longer than 1 to 2 hours, then cover and refrigerate promptly. Reheat portions gently in the microwave or on LOW in the slow cooker until warm through, making sure they reach at least a steamy temperature before eating. Avoid cooking this on HIGH, as the syrup can scorch around the edges and become bitter. If you’re using an older slow cooker that runs hot, you can place a folded kitchen towel under the lid to catch excess moisture and keep the heat gentle and even, just as many farm cooks used to do with their pudding cakes and cobblers.