This recipe came from Good Housekeeping's Book of Delectable Desserts, 1958

1	Cup	Flour
2	Tsps.	Baking powder
1/2	Tsp.	Salt
1/2	Cup	Sugar
1	Tsp.	Cinnamon
1	Cup	Chopped pecans
1/2	Cup	Milk
1	Tsp.	Vanilla extract
2	Tbsp.	Butter or margarine, melted
1/4	Cup	Brown sugar, packed
1	12 oz. can	Apricot nectar
1/4	Cup	Water

Preheat oven to 350°. Grease a 8 x 8 pan. Sift together the first five ingredients. Stir in nuts and then add milk, vanilla and butter. Pour into pan. Sprinkle with brown sugar. Heat nectar and water until boiling. Pour over pudding. DO NOT STIR. Bake for 40 minutes. Serve warm with cream.