Maple Syrup Pudding Cake Recipes

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MAPLE PUDDING CAKE



Maple Pudding Cake image

Provided by Katie Lee Biegel

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
Kosher salt
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 1/2 cups heavy cream
1 cup maple syrup
Whipped cream or vanilla ice cream, for serving, optional

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 CAKE



Maple Syrup Pudding Cake image

Make and share this Maple Syrup Pudding Cake recipe from Food.com.

Provided by Sageca

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup maple syrup
1/2 cup chopped pecans
2 tablespoons butter
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1 cup cake flour
2 teaspoons baking powder
1 pinch salt

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.

MAPLE SYRUP PUDDING



Maple Syrup Pudding image

This is a Quebec recipe. Very simple and easy. You can add nuts if you like. The maple syrup pudding is an 'upgraded' version of poor man's pudding, which uses brown sugar syrup. The maple syrup will sink to the bottom.

Provided by CHOCO4EVER

Categories     Desserts     Custards and Pudding Recipes

Time 1h

Yield 12

Number Of Ingredients 9

3 tablespoons sugar
2 tablespoons butter
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup maple syrup
⅔ cup milk

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.

Nutrition Facts : Calories 131.9 calories, Carbohydrate 25.1 g, Cholesterol 21.7 mg, Fat 2.7 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 135.4 mg, Sugar 15.6 g

BAKED INDIAN PUDDING WITH MAPLE SYRUP



Baked Indian Pudding With Maple Syrup image

Delicious baked pudding with maple syrup. Great for that Thanksgiving or Easter feast. Served warm, but also great cold. Great with ice cream or light cream on top.

Provided by NB Roy

Categories     Desserts     Custards and Pudding Recipes

Time 3h5m

Yield 8

Number Of Ingredients 11

4 cups hot milk
½ cup yellow cornmeal
½ cup maple syrup
⅓ cup packed brown sugar
¼ cup molasses
2 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon salt
¾ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ cup cold milk

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.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 43.4 g, Cholesterol 65.1 mg, Fat 7 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 4 g, Sodium 393.7 mg, Sugar 33 g

MAPLE PUDDING CAKE



Maple Pudding Cake image

Categories     Mixer     Dessert     Bake     Vinegar     Vanilla     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1 1/4 cups pure maple syrup (amber or Grade B)
3/4 cup heavy cream
2 teaspoons cider vinegar
Pinch of salt
3/4 stick (6 tablespoons) unsalted butter, softened
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla
1 cup cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
Special Equipment
an 8-inch square glass baking dish (2 inches deep)

Steps:

  • Put oven rack in upper third of oven and preheat oven to 350°F.
  • Stir together maple syrup, heavy cream, cider vinegar, and pinch of salt in a small saucepan and bring to a boil, then remove from heat.
  • Beat together butter and sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add egg and vanilla, then beat until just combined (batter will be very thick).
  • Sift flour, baking powder, and salt together into egg mixture and stir with a rubber spatula until just combined.
  • Pour 1/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds.
  • Bake until topping is golden and firm to the touch, 25 to 30 minutes. Serve warm, with crème fraîche or sour cream if desired.

MARY BERRY'S MAPLE SYRUP CAKE



Mary Berry's Maple Syrup Cake image

Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.

Provided by Sarah_Jayne

Categories     Dessert

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

8 ounces butter, softened
8 ounces brown sugar
1 orange, zest of
4 eggs
3 1/2 ounces maple syrup
12 ounces self-raising flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 1/2 ounces pecans, chopped
15 7/8 ounces heavy cream
2 tablespoons maple syrup
1 orange, zest of, shredded

Steps:

  • You will need a deep, round, 8 inch cake tin.
  • Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
  • Pre-heat the oven to 325.
  • Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
  • Stir in the chopped pecan nuts.
  • Spoon the mixture into the prepared cake tin and level the surface.
  • Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
  • Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
  • Whip the cream until it just holds its shape and then fold in the maple syrup.
  • Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
  • Decorate the top with the shredded orange zest.
  • Store in the refrigerator.

MAPLE SYRUP PUDDING



Maple Syrup Pudding image

This pudding wil still be warm at dessert time, which makes it an especially good addition to a winter supper.-Jeanette K. Cakouros, Brunswick, Maine

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 4

1-3/4 cups milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1/4 cup maple syrup
Whipped topping, optional

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.

Nutrition Facts : Calories 195 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 185mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.

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