Maple Sponge Pudding Cake Recipe

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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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Maple Sponge Pudding Cake Recipe
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This is a recipe for Maple Sponge Pudding Cake from the recipe cookbook of Recipes-to-go (Dessert)

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Maple Sponge Pudding Cake recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Maple Sponge Pudding Cake

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

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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