| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | Desserts, Pudding, Cakes | 6 | Servings |
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 |
INSTRUCTIONS
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 <[email protected]> on Feb 17, 1997.
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