Golden fluffy Maple Pudding from 1940 is a baked pudding with a moist cake-like texture and sweet maple syrup glaze.
Serve on the side with your Autumn feasts like a Sweet Potato pudding or as a dessert with whipped cream or fluffy Marshmallow Sauce.
Maple Pudding - 1940
Fluffy moist golden baked pudding cake with maple glaze. Perfect addition to Autumn and Winter meals.
Ingredients
- 1 cup Maple Syrup
- 1 Tbs Shortening
- 3 Tbs Sugar
- 1 Egg (beaten)
- 1 cup Cake Flour (shifted)
- 2 tsp Baking Powder
- ¼ tsp Salt
- ½ cup Milk
- ½ cup Chopped Nuts (optional)
- Whipped Cream (optional)
Instructions
- Preheat oven to 400°. Grease baking dish.
- In a mixing bowl shift baking powder, salt, and cake flour together. Set aside.
- In a saucepan, bring maple syrup to boil over medium heat. Pour into a greased baking dish and set aside.
- In a second mixing bowl, cream shortening and sugar together until fluffy.
- Add beaten egg and stir until thoroughly mixed.
- Add a portion of flour mix, beat well, then a portion of milk. Beat well and repeat until all flour mix and milk is incorporated.
- Spoon or carefully pour batter over hot syrup in a baking dish. Bake in preheated oven for 25-30 minutes or until golden brown and firm to touch.
- Cool 10-15 minutes before carefully inverting onto a serving dish. Serve warm*. Garnish with nuts (optional) and serve with whipped cream (optional).
Notes
*This pudding reheats well. Make up to a day ahead. Reheat in 300F oven for 15-20 minutes or until heated through.
Serving Suggestions for Maple Pudding
+ Add a 1/2 tsp vanilla extract and dash of ground nutmeg to mix.
+ Serve with Marshmallow Sauce.
Source
Adapted from a recipe appearing in “250 Delectable Desserts” (1940 edition).
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