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
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
This Recipe for Maple Sponge Pudding Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
If you enjoy this Maple Sponge Pudding Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
This is a recipe for Maple Sponge Pudding Cake from the recipe cookbook of Recipes-to-go (Dessert)
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
Herb Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
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