This is the recipe I use to make the Maple Pudding Cake. It might seem a bit odd while you are making it, but it all comes together into a fantastic, self-sauced, sweet cake in the end. We serve it warm with a scoop of vanilla ice cream.
Maple Pudding Cake makes 8-9 servings
1 1/2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/2 c. chopped walnuts
1 1/2 c. maple syrup
3/4 c. water
2 Tbsp butter
1. Preheat the oven to 350ºF, or if you are using a glass pan 325ºF. Grease a 8" x 8" pan.
2. Whisk together the flour, sugar, baking powder, salt, milk, and chopped walnuts in a bowl. Pour the batter into the greased pan.
3. Combine the maple syrup, water and butter in a saucepan. Heat this mixture just until the butter melts. Pour it over the top of the cake batter in the pan, but DO NOT stir. It will look weird!
4. Bake for 45 minutes.
5. Allow the cake to cool for about an hour. The sauce at the bottom will continue to thicken as it cools, forming the pudding at the bottom.
2 comments:
Do you think I would need to make any changes if I made this in individual cups? It looks delicious!!
Baked in a ramekin, it would probably take less time, maybe 25-30 minutes. Just try to get enough of the syrup mix into each portion. Good luck!
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