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.
Yields
6 Servings
