Maple Syrup Pudding Recipes

MAPLE SYRUP PUDDING

Steps:

• In a microwave-safe bowl, whisk the milk, pudding mix and syrup until combined. Cover and microwave on high for 5-6 minutes or until mixture comes to a full boil, stirring every 2 minutes. Pour into dessert dishes; cool slightly. Garnish with whipped topping if desired. Refrigerate leftovers.

MAPLE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick.
• Heat a 9-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
• Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired.

MAPLE SYRUP PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
• In a medium bowl, beat together sugar, butter, egg, and vanilla extract using an electric mixer until soft and creamy, at least 10 minutes.
• Combine the flour, baking powder, and salt; stir into the butter mixture a little at a time, alternating with the maple syrup and milk. Just mix enough to moisten. Pour into the prepared pan.
• Bake in a preheated oven for 45 minutes. The maple syrup will sink to the bottom, and the top should be lightly browned. Serve warm.

BAKED INDIAN PUDDING WITH MAPLE SYRUP

Steps:

• Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
• Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
• Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
• Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.

MAPLE SYRUP PUDDING CAKE

Steps:

• Bring 1 maple syrup almost to a boil.
• Cream together butter, sugar and egg.
• Combine and add milk, flour,baking powder and salt.
• Grease and flour one 8 inches cake pan.
• Add maple syrup; drop in chopped pecans.
• Cover with cake batter and bake at 350 degrees for
• 20-30 minutes. Turn upside down and serve with ice-cream.

PECAN & MAPLE SYRUP STICKY PUDDING

Steps:

• First make the topping. Put the butter, double cream and maple syrup together in a small pan and stir over a low heat until well mixed. Bring to the boil, simmer for 1 min, then pour into the base of a buttered 900ml pudding basin.
• Sift the flour into a bowl with the cinnamon and nutmeg. In a separate bowl, beat the butter with the sugar and maple syrup until light and fluffy. Beat in the egg a little at a time. Fold the dry ingredients into the creamed butter and egg mixture, adding the milk to give a soft dropping consistency. Stir in nuts and raisins.
• Spoon the mixture into the basin, then cover with greased greaseproof paper and foil, making a pleat in the centre of both. Tie securely with string.
• Steam the pudding for 1½ hrs, checking regularly to make sure that the pan doesn't boil dry. Turn out and serve with extra warmed maple syrup and a generous helping of double cream.

MAPLE CARAMEL BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut bread into 3/4 inch cubes. Arrange cubes in a 9x13-inch baking dish. Whisk together the eggs, egg white and sugar in a bowl. Stir in the milk, syrup, cinnamon, nutmeg, and salt. Pour mixture over bread.
• Bake in preheated oven until lightly browned on top and middle is set, about 40 minutes.
• Warm the caramel sauce; drizzle over the bread pudding before serving.