| 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
<placel@worldnet.att.net> on Feb 17, 1997.
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