Maple Sponge Pudding Cake Recipe




Maple Sponge Pudding Cake Ingredients

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

 

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.


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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

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Maple Sponge Pudding Cake recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.

Miss Piggy



Maple Sponge Pudding Cake

A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it.

Aldous Huxley






Maple Sponge Pudding Cake 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 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

 

 

 

 

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