Pecan Pudding

3 eggs
1 cup dark corn syrup
1/2 cup granulated sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/2 cup flour
1/8 teaspoon cream of tartar
1 cup chopped pecans
Sifted powdered sugar
Whipped cream

In a small mixer bowl, beat eggs at high speed till thick and lemon colored, about 5 minutes.

Add corn syrup, sugar, butter and vanilla extract; mix well.

Stir together flour and cream of tartar; fold into egg mixture. Stir in half the pecans. Pour into a greased oblong baking dish. Sprinkle the remaining nuts on top.

Bake in a 375 degree F oven for 30 to 35 minutes or till done.

Spoon into dessert dishes and sprinkle with sifted powdered sugar and whipped cream.