Hey Dolls, Jane from Jane’s Adventures in Dinner here, and I’m back at Sarah’s ‘house’ and share another one my super easy recipes.
I’m going to have you channel your inner 1950’s housewife and put on your baking hat. You can totally do this recipe.
It’s not like that time you tried to make cookies and used salt instead of sugar.
It’s my ‘folks-I-want-to-impress-are-coming-and-I-have-no-time’ recipe.
This is a treat that my Gran made for us often. It was her emergency treat and if you put it on a pretty bowl or plate-it’s just gorgeous.
DO NOT make this unless you have people coming over. You will find yourself taking spoonful after spoonful for yourself each time you pass the pan by. This is not a low cal choice.
It’s also a magic trick which sees that cake batter starting on the bottom and the ‘pudding’ on the top. While the dish bakes they change places. Magic!
So here it is…
MAPLE SYRUP PUDDING
Serves 6 for an amazing dessert (plus a wee bit for you to have when you’re on your own)
4 T butter
3/4 cup sugar
1 tsp vanilla
2 cup flour
2 tsp baking powder
1 cup milk
9×9 pan (greased)
MAPLE SYRUP LAYER:
2 1/2 cups maple syrup
1 1/4 cups water
4 T butter
For the cake: beat the sugar and butter together. Add in vanilla and eggs before folding in the flour, baking powder and milk. Pour into your prepared pan.
For the maple syrup: heat the ingredients to a boil and pour over (do this slowly) the cake mix. Bake at 350 degrees for 25 minutes or until the cake is nicely browned on top.
Basically this is just a lovely cake batter that can be used anytime.
Cream; butter and sugar before adding vanilla and eggs. Fold in milk, flour and baking powder.
Pour into a greased pan and get ready for the magic part.
Heat maple syrup with butter and water.
Pour over your cake batter and bake.
Ta da! The most delicious pudding ever.