1 unsalted butter, softened
3/4 cup sugar
2 cup flour
2 tsp baking powder
1 pinch salt
1 cup milk
1/2 cup unsalted butter, melt/cool
1 cup maple syrup
1 tsp vanilla extract
1 creme fraiche
A Recipe for
Maple Sponge Pudding Cake
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
This Recipe for Maple Sponge Pudding Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
If you enjoy this Maple Sponge Pudding Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
This is a recipe for Maple Sponge Pudding Cake from the recipe cookbook of Recipes-to-go (Dessert)
Cookies are made of butter and love. |
| Norwegian Proverb |
Food Tip |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Food Tip |
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 1/4 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 1/4 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
Serves: 6
Maple Sponge Pudding Cake Recipe brought to you by Recipes To-Go