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 desert with whipped cream or fluffy Marshmallow Sauce.

Maple Pudding - 1940

Servings 4
Fluffy moist golden baked pudding cake with maple glaze. Perfect addition to Autumn and Winter meals.


  • 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))


  • Preheat oven to 400°. Grease baking dish.
  • In a mixing bowl shift baking powder, salt, and cake flour together. Set aside.
  • In sauce pan, bring maple syrup to boil over medium heat. Pour into 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 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).


*This pudding reheats well. Make up to a day ahead. Reheat in 300F oven for 15-20 minutes or until heated through.
Course: Dessert
Cuisine: American

Serving Suggestions

+ Add a 1/2 tsp vanilla extract and dash of ground nutmeg to mix.

+ Serve with Marshmallow Sauce.


Adapted from a recipe appearing in “250 Delectable Desserts” (1940 edition).

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