Monday, November 9, 2009

Maple Monday-Maple Syrup Pudding

This is a pudding in the sticky, spongy British sense not in the creamy, custardy American sense. I always think of this dish as falling somewhere between a coffee cake and a bread pudding.

You can add raisins, currants, cranberries, dates or nuts to the batter and make this recipe even richer!


Maple Syrup Pudding

2 cups flour, sifted
1/2 teaspoon salt
3 teaspoons baking powder
1 teaspoon cinnamon
1 cup brown sugar, packed
1 cup milk (whole or 2%)
2 teaspoons vanilla
1/2 cup butter, melted
1 cup pure maple syrup
1/2 cup water

Stir together flour, salt, baking powder, cinnamon and brown sugar. Beat in milk, vanilla and melted butter. Pour batter into a greased 8x8 glass dish. In a medium saucepan, bring maple syrup and water to a boil. Pour syrup mixture over the batter (it will soak in during baking) and bake in 350 degree oven for 40 minutes. Serve warm with whipped cream if desired.

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