Maple Syrup Pudding

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Maple Pudding is one of Quebecers' favorite desserts and can be prepared in no time

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Maple Syrup Pudding

This dessert accompanied by a glass of milk is a guaranteed gourmet pleasure.

For the past fifteen years, we have noted that culinary authors have given the name of Pouding Chômeur à l’érable to this dessert, but I prefer to name it Maple pudding to respect the culinary tradition of Quebec.

In traditional Quebec cookbooks we distinguish the two puddings with different names. Pouding Chômeur was created during the 1930 crisis and is prepared with brown sugar rather than maple syrup which is too expensive for an unemployed person.

portion Servings: 6

Preparation15 minsCooking45 minsTotal1 hr

 2 tablespoon (28 g) butter
 1/4 cup (50 g) sugar
 1 egg
 ½ teaspoon pure vanilla extract
 1 cup (125 g) all-purpose flour
 2 teaspoons baking powder
 1/4 teaspoon salt
 2/3 cup milk
 1/4 cup (30 g) chopped nuts ( optional)
 1 cup maple syrup
 cream (optional)

1

Set the oven rack in the lower third of the oven. Preheat the oven to 350 ° F. Butter a 9 inches x 5 inches x 3 inches loaf pan.

2

In a medium bowl, with an electric mixer, beat the butter and sugar until well combine. Add egg and vanilla and beat vigorously until the preparation turns pale.

3

In another bowl, whisk the flour, baking powder and salt and add to batter alternating with milk beating until smooth not more.

4

Pour the batter into the pan. Sprinkle with nuts and drizzle with maple syrup.

5

Bake for 45 minutes or until a toothpick inserted in the center of the pudding comes out clean. Serve warm with or without cream.

Ingredients

 2 tablespoon (28 g) butter
 1/4 cup (50 g) sugar
 1 egg
 ½ teaspoon pure vanilla extract
 1 cup (125 g) all-purpose flour
 2 teaspoons baking powder
 1/4 teaspoon salt
 2/3 cup milk
 1/4 cup (30 g) chopped nuts ( optional)
 1 cup maple syrup
 cream (optional)

Directions

1

Set the oven rack in the lower third of the oven. Preheat the oven to 350 ° F. Butter a 9 inches x 5 inches x 3 inches loaf pan.

2

In a medium bowl, with an electric mixer, beat the butter and sugar until well combine. Add egg and vanilla and beat vigorously until the preparation turns pale.

3

In another bowl, whisk the flour, baking powder and salt and add to batter alternating with milk beating until smooth not more.

4

Pour the batter into the pan. Sprinkle with nuts and drizzle with maple syrup.

5

Bake for 45 minutes or until a toothpick inserted in the center of the pudding comes out clean. Serve warm with or without cream.

Maple Syrup Pudding

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2 Responses

    1. Hello Brenda,

      Yes let me know if you like it. It will be sweet! I suggest a medium or amber maple syrup in that recipe.

      Micheline

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