Maple Sponge Pudding Cake

Title:
Maple Sponge Pudding Cake

Yield:
6 Servings

Categories:
Desserts,
Pudding,
Cakes




Ingredients:





          Unsalted butter; softened


   3/4 c  Sugar


     2 c  Flour


     2 ts Baking powder


     1 pn Salt


     1 c  Milk


   1/2 c  Unsalted butter; melt/cool


     1 c  Maple syrup


     1 ts Vanilla extract


          Creme fraiche






 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


 Posted to MM-Recipes Digest V4 #049 by Linda Place


 
on Feb 17, 1997.