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Add a photoServings: 6
Ingredients
- Unsalted butter, softened
- 3/4 c. Sugar
- 2 c. Flour
- 2 tsp Baking pwdr
- 1 pch Salt
- 1 c. Lowfat milk
- 1/2 c. Unsalted butter, heat/cold
- 1 c. Maple syrup
- 1 tsp Vanilla extract Creme fraiche
Directions
- Canadian food writer Anita Stewart shared this recipe which she gathered at L'Escapade, an inn at Mont Tremblant, Quebec. With a few modifications, it has become one of my standby quick-and-easy desserts. The sauce poured over the top ends up on the bottom.
- Preheat an oven to 350 degrees F. Butter a 2-qt glass casserole or possibly other baking dish.
- In a bowl, combine the sugar, flour, baking pwdr, and salt and stir to mix well. Whisk in the lowfat milk and 1/4 c. of the butter to blend well. Scrape the fairly stiff batter into the prepared baking dish.
- In a saucepan, bring the syrup to a boil. Remove from the heat and stir in the remaining 1/4 c. butter and the vanilla. Immediately pour the mix over the pudding batter. Bake till puffy, bubbling, and golden, 35 to 45 min.
- Serve hot. Offer creme fraiche or possibly a pitcher of cream for topping the pudding at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 547 | |
| Calories from Fat 149 | 27% |
| Total Fat 16.93g | 21% |
| Saturated Fat 10.49g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 471mg | 20% |
| Potassium 220mg | 6% |
| Total Carbs 94.84g | 25% |
| Dietary Fiber 1.1g | 4% |
| Sugars 59.16g | 39% |
| Protein 5.84g | 9% |
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