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.