Maple sticky pudding recipe

This text is part of the special book Plaisirs

To mark the start of sugaring off season, Érable du Québec invites us to put on our aprons and use our creativity if we want to enjoy maple products to the fullest.

Servings | 9

Preparation time | 30 minutes

Cooking time | 40 minutes

INGREDIENTS

For the maple sauce

1 cup maple syrup (preferably amber, for its rich taste)

1 cup 35% cream

1 cup of water

¼ cup butter

For the pudding

1 cup of water

1 cup dates, pitted and coarsely chopped

½ cup unsalted butter (plus extra for buttering the pan)

½ tsp. baking soda

1¾ cups unbleached all-purpose flour

1½ tsp. teaspoon baking powder (baking powder)

1 pinch of salt

¾ cup maple sugar

2 eggs

PREPERATION

Preheat the oven to 180°C (350°F). Butter a 33 cm by 23 cm (13 in. by 9 in.) pan or 9 individual ramekins. To book.

For the maple sauce

In a saucepan, combine all the ingredients for the sauce, bring to a boil and boil for 2 minutes. To book.

For the pudding

In a saucepan, bring the water, dates, butter and baking soda to a boil. Simmer, stirring frequently, about 2 minutes. Remove from heat and let cool.

In a bowl, sift together the flour, baking powder and salt. To book.

In another bowl, beat the maple sugar and the eggs with an electric mixer until the mixture becomes creamy and homogeneous. Using a wooden spoon, stir in the flour mixture, alternating with the date puree.

Pour the batter into the buttered mold and coat with the maple sauce.

Bake for about 50 minutes for the mold or 35 minutes for the ramekins, until a toothpick inserted in the center of the pudding comes out clean.

Remove from the oven and let rest before enjoying.

To see in video


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