Maple Caramel Pudding

Ingredients

• 1 cup (240ml) pure maple syrup 1 cup (240ml) pure maple syrup
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 1/2 cups (188g) all-purpose flour 1 1/2 cups (188g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 70g, 50g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish.
2. 2.
   In a saucepan, combine the maple syrup and 1/2 cup of granulated sugar. Bring to a boil over medium heat, stirring occasionally. Remove from heat and set aside.
3. 3.
   In a mixing bowl, cream together the softened butter and remaining 1/2 cup of granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract.
5. 5.
   Pour half of the maple caramel sauce into the greased baking dish. Spread the cake batter evenly over the sauce. Pour the remaining sauce over the batter.
6. 6.
   Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving. Serve warm with a drizzle of extra maple caramel sauce on top.

Treat your ingredients with care...

• Maple syrup — Use pure maple syrup for the best flavor. Avoid using pancake syrup or artificial maple-flavored syrups.

Tips & Tricks

• For an extra indulgent twist, serve the pudding with a scoop of vanilla ice cream or a dollop of whipped cream.
• If you prefer a stronger maple flavor, you can add a few drops of maple extract to the batter.
• To make individual servings, divide the batter and sauce among ramekins and adjust the baking time accordingly.
• Leftover pudding can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Serving advice

Serve the Maple Caramel Pudding warm as a comforting dessert. Drizzle extra maple caramel sauce on top for an added touch of sweetness.

Presentation advice

To enhance the presentation, dust the top of the pudding with a sprinkle of powdered sugar before serving. You can also garnish with a small maple leaf-shaped cookie or a drizzle of melted chocolate.