Maple Pudding for Easter Dinner

Kaitie is coming home for Easter. She will be within biting distance for about 48 hours. When time is that precious, I do not want to be distracted by meal preparation. Mind you, I do want yummy meals so I am pre-planning. I did a test run on the pudding that I will serve for Easter dinner’s dessert  ‘HOLY SNAPPIN’ GARTER BELTS’, as Ralph would say…

This one’s a keeper!

Maple Pudding  [Poor Man’s Pudding]

3/4 cup softened butter

1/2 cup white sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla

2 cups flour

1 1/2 tsp baking powder

1 cup pure maple syrup

1 cups heavy cream (35%)

In a large bowl, cream the butter

Add the sugars and beat until light and fluffy.

Add the eggs one at a time, mixing well after each egg.

Add the vanilla and mix.

Add the flour and baking powder and stir until well blended.

Refrigerate for 1 hour.

In a saucepan, combine the maple syrup and heavy cream.

Bring to a boil, stirring often.

As soon as it boils, remove from heat.

Cool slightly then refrigerate until pudding batter is chilled.

Preheat oven to 450*F

Place 6 – 5 ounce ramekins on a baking sheet.

Spoon 3 tablespoons of sauce into each dish.

Divide the batter by dropping tablespoons between the ramekins.

Divide the remaining sauce between the puddings.

Bake for 25 minutes or until an inserted toothpick comes out clean.

Cool slightly then serve with vanilla ice cream.

Butter, heavy cream and maple syrup are hardly the ingredients that come to mind when I think of what it would have been like to bake during the Great Depression. My grandmother’s story of surviving on stale bread soaked in milk and then fried in lard will forever be my visual of food during that era. I have a feeling that the ingredients have morphed over the years! No matter, I hope you will give this pudding a try. It is awesome!

Thanks for reading.

  • My mouth is watering on seeing these. You’ve got some really interesting take of photos – refreshing to see! Can you think of a dairy-free substitute for the heavy cream? I recently made some lactose intolerant friendly ice cream which I’d love to serve up with this 🙂

    • I’m afraid I don’t have any experience with dairy-free recipes. What did you use in your ic cream? Would that work?

      • It was goat’s milk. I haven’t been able to find any goat cream though unfortunately. Thanks anyway – I’ll try figure out something 😛

  • My God they look good!! I think I would be tempted to put Maple Walnut Ice Cream on top… would that be too decadent?? 🙂
    Another great post, thank you!

    • Maple walnut ice cream sounds perfect!

  • Lois

    Sounds delicious but what are ramekins?

    • special little dishes for dessert…

  • Trying this one for 15 guests down here in Philadelphia on Easter. It looks amazing and possibly simple enough for even me to manage. No bain marie needed?

    • No Bain marie – good luck with it! You will have no problem.

      Happy Easter

  • Yum, can’t wait to try this ramekin recipe!

  • Knee-deep into it now. Almost used baking soda instead of baking powder, but didn’t! Tripling this recipe is a workout for the arm, but looks like it will be well worthwhile. Thanks for sharing this recipe. A tip for the non-pros, who are faced with a bag of dried up brown sugar. This is like a magic trick in my book. Just put a piece of bread in the bag of brown sugar and the next morning, it will be restored to perfection. I will report back on the end result here. Happy Easter, everyone!

    • You are brave! I might have made one batch at a time. Can’t wait to hear how they turn out.

      Happy Easter

  • The pudding was a triumph! And what a mess it can make! I definitely suggest lining the baking sheet with tin foil or else use a pan you can toss out after. The flavors were wonderful and there was something about the texture of the ‘cake’ that gave it a ‘down home’ personality. I have already shared the recipe with friends in Britain and Philadelphia. Thanks, Michelle, again for sharing. One final note: if I can make this, anyone can. I am not a pro in the kitchen!

    • Bravo! I had full confidence in you.

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