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Generously butter a 6-cup pudding basin (or six 6 oz ramekins) and line the base with a circle of parchment paper. Set a wire rack inside a large saucepan deep enough to hold the basin with the lid on; add enough water to reach 1 inch up the sides of the basin and bring to a steady simmer over medium heat.
Toast the walnuts: spread the walnut halves in a dry skillet over medium heat and cook, stirring frequently, for 3–4 minutes until fragrant and lightly golden. Drizzle the 1 tbsp maple syrup and a pinch of salt over the nuts, stir to coat, and cook for 1 minute more until the syrup clings and the nuts are glossy. Tip onto a piece of parchment and spread in a single layer to cool.
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