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