Maple Pudding for Easter Dinner

by Michelle

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.