How to make Canadian Maple Pudding | Buttery cake | Serves 10

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey offers a natural sweetness and is often more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 425°F (220°C) and lightly grease the baking dish.

In a saucepan, combine heavy cream and maple syrup, bring to a boil, and stir until a deep swirl forms before removing from heat.

In a bowl, beat room temperature butter and brown sugar on medium until pale and fluffy, about 1 minute.

Add 1 egg and vanilla extract to the butter mixture, combine on low to medium until smooth.

Add the remaining egg and mix until homogeneous, noting that the mixture may appear slightly curdled.

Add flour, baking powder, and salt to the wet mixture, and fold gently until a batter forms.

Spoon the batter into the greased baking dish, smoothing it over the base.

Pour the warm maple cream sauce over the batter.

Bake for approximately 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens