Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish.

In a medium saucepan, combine the maple syrup, heavy cream, brown sugar, and 1/4 cup of butter. Bring to a boil over medium heat, then simmer for 2 minutes. Remove from heat and set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until the mixture is smooth.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the wet mixture alternately with the milk, mixing until just combined. Gently fold in the chopped pecans.

Spread the cake batter evenly into the prepared baking dish.

Carefully pour the hot maple sauce over the batter (pour over the back of a spoon to avoid making a hole in the batter). Do not stir.

Bake for 35 to 40 minutes, or until the cake is golden brown and springs back when touched.

Let the pudding cool for at least 15 minutes before serving to allow the sauce to thicken slightly.