Maple sponge pudding cake

6 Servings

Ingredients

Quantity Ingredient
Unsalted butter; softened
¾ cup Sugar
2 cups Flour
2 teaspoons Baking powder
1 pinch Salt
1 cup Milk
½ cup Unsalted butter; melt/cool
1 cup Maple syrup
1 teaspoon Vanilla extract
Creme fraiche

Directions

Canadian food writer Anita Stewart shared this recipe that she gathered at L'Escapade, an inn at Mont Tremblant, Quebec. With a few modifications, it has become one of my standby quick-and-easy desserts. The sauce poured over the top ends up on the bottom.

Preheat an oven to 350 degrees F. Butter a 2-quart glass casserole or other baking dish.

In a bowl, combine the sugar, flour, baking powder, and salt and stir to mix well. Whisk in the milk and ¼ cup of the butter to blend well. Scrape the fairly stiff batter into the prepared baking dish.

In a saucepan, bring the syrup to a boil. Remove from the heat and stir in the remaining ¼ cup butter and the vanilla. Immediately pour the mixture over the pudding batter. Bake until puffy, bubbling, and golden brown, 35 to 45 minutes.

Serve warm. Offer creme fraiche or a pitcher of cream for topping the pudding at the table.

Source: James McNair's Custards, Mousses, & Puddings

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