Quebec Maple Pudding

by LEON BOUTEILLER

We’ have entered maple syrup season, I have a dessert to take advantage of the season’s boilings with a delicious old-time recipe.

I lived and traveled in Canada for several years in the 1970’s. I then came across a simple, delicious pudding-like dessert called Quebecois maple pudding. I did not find it in a cafe or restaurant but in the homes of people I befriended. These days it is found in many cafes, diners and restaurants across Canada, especially in the eastern provinces. You might consider it a “granny” style dish.

Some historical references credit the Great Depression era for it is economical, an easy treat for those with little to no income. Hence it is sometimes referred to as “poor man’s pudding.” I believe it was as an household staple when making maple syrup was commonplace. Sugar maples abound in the eastern provinces of Canada and here in the northeastern states of the US.

If you have maple syrup and basic kitchen supplies, it’s an easy thing to prepare and it is comforting indeed. With a little ice cream or whipped cream and you may find that you’re sneaking an extra portion for yourself! No maple syrup? An easy substitution of brown sugar will result in a similar result without that singular maple flavor.

There are two ways to assemble this dish. The one I prefer is to pour the sauce into a baking dish, spoon the batter on top and then bake. The other is to place the batter in the baking dish, pour the sauce over top and then bake. Either way works; the result will be nearly the same.

QUEBEC STYLE MAPLE PUDDNG
Makes 8 to 10 servings

You will need a buttered 13” x 9” baking dish with 2” to 3” high sides, or roughly the equivalent

Ingredients:

For the sauce;

1 ½ cups pure maple syrup
1 ½ cups heavy cream, at least 35% milk fat

For the cake batter;

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
½ cup softened unsalted butter
1 cup natural sugar
2 extra large eggs at room temperature
¾ cup whole milk
1 teaspoon pure vanilla extract
¼ teaspoon nutmeg (optional)
½ teaspoon cinnamon (optional)

Method:

For the sauce;

Mix together the heavy cream and the maple syrup in a saucepan and bring to a simmer, whisking occasionally. Remove from the heat

For the batter;

Sift together the flour, baking powder and salt into a small bowl
In the bowl of a stand mixer, beat the butter and sugar until well blended and creamy
Beat the eggs in one at a time and whip until light and fluffy
On low speed, mix in half of the dry ingredients, then blend in the milk and the vanilla, followed by the remaining dry ingredients, only until blended. Do not over mix.
Pour the sauce into the prepared pan
Spoon the batter evenly over the sauce
Bake in a preheated 385F degree convection oven for 35 to 40 minutes, or 400F degree conventional oven for about 45 minutes
Remove from the heat and let cool for 20 minutes before serving, or let cool completely or refrigerate overnight and warm gently before serving

Though this dessert is simple and humble, it is decadent with its sweet richness. It can be served for a family meal or an elegant dinner party. It goes well with a little vanilla ice cream or a dollop of lightly sweetened whipped cream. A few fresh berries are equally at home.

Enjoy!