Ingredients
- 250 g all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
- 120 g unsalted butter, softened
- 120 ml maple syrup
- 1 large egg
- 180 ml milk
- 250 g raisins
- 60 g chopped dates
- 1 tsp vanilla
Method
- Whisk flour, baking powder, cinnamon, and salt; rub in the butter.
- Stir in maple syrup, egg, milk, raisins, dates, and vanilla to make a thick batter.
- Spoon into a greased 1.5 litre pudding basin, cover tightly, and steam over simmering water for 2 hours.
- Rest 10 minutes, unmold, and serve warm with additional maple syrup if desired.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar and 120 ml molasses
Conversion used: Replace the brown sugar and molasses with 120 ml maple syrup; reduce the milk by about 30 ml and steam rather than bake, so the syrup's extra moisture remains appropriate for the traditional duff.
Why Quebec maple syrup: Maple echoes molasses' dark sweetness while softening its bitterness and complementing dried fruit. It gives this Newfoundland steamed pudding a regional Canadian profile with a lighter finish.
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 →