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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. This is very similar to a recipe my MIL gave me more than 20 years ago, but hers has raisins in the batter, and no butter in the sauce if I remember correctly. These simple, sweet desserts are great for a chilly evening, so comforting, and go great if you serve with a scoop of ice cream or some whipped cream. Ingredients:
1 cup white sugar |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/8 teaspoon salt, (just a pinch of salt) |
1 cup 1% low-fat milk |
1/4 cup butter, melted |
3/4 cup white sugar |
3/4 cup packed brown sugar |
1 cup water |
1/4 cup melted butter |
1 teaspoon maple extract (or vanilla) |
Directions:
1. Preheat oven to 350F; have ready a greased 8-cup casserole dish that's not too shallow.
2. First make the pudding: in a mixing bowl, stir together the sugar, flour, baking powder and salt, then whisk in the milk and melted butter to make a fairly stiff batter.
3. Turn this into prepared pan and set aside.
4. To make the sauce, combine the sugars and the water in a heavy saucepan and bring to a boil to dissolve the sugars.
5. Remove from heat; stir in melted butter and maple extract (or vanilla, if you don't have maple).
6. Pour immediately over base, but DO NOT STIR.
7. Bake in preheated oven for 35 to 45 minutes, or until bubbling, puffy, and golden brown.
8. The pudding rises to the top, and the sauce is at the bottom, so when serving make sure you spoon all the way to the bottom of the casserole dish.
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