Ingredients
- 250 g raisins
- 200 g currants
- 150 g dried cranberries
- 120 ml brandy or apple juice
- 180 g all-purpose flour
- 120 g fresh breadcrumbs
- 180 ml Québec maple syrup
- 115 g unsalted butter, melted
- 2 large eggs
- 120 ml milk
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
Method
- Soak the dried fruit in brandy or apple juice for 30 minutes.
- Mix flour, breadcrumbs, maple syrup, melted butter, eggs, milk, spices, and salt; fold in the fruit.
- Spoon into a greased 1.5 L pudding basin, cover securely, and steam over simmering water for 2 1/2 hours.
- Rest for 15 minutes, unmold, and serve warm.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar
Conversion used: Replace 200 g brown sugar with 180 ml maple syrup; reduce the milk from 180 to 120 ml; for an oven method, bake covered in a water bath at 160 °C instead of 175 °C (−15 °C).
Why Quebec maple syrup: Maple brings fruitcake-like depth to the dried fruit and warm spices without masking the pudding’s traditional richness. It makes a classic festive dessert especially appropriate for Québec.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →