Ingredients
- 250 g all-purpose flour
- 10 g baking powder
- 2 g salt
- 60 g unsalted butter, softened
- 180 ml milk
- 60 ml Québec maple syrup
- 375 ml Québec maple syrup for the sauce
- 375 ml water
- 30 g unsalted butter for the sauce
Method
- Heat the oven to 175 °C and butter a ทำ 2-litre baking dish.
- Whisk flour, baking powder and salt; mix in butter, milk and 60 ml maple syrup to form a soft batter.
- Spread the batter in the dish.
- Boil 375 ml maple syrup, water and 30 g butter, then pour it over the batter without stirring.
- Bake 35–40 minutes until golden; serve warm with the maple sauce.
Conversion and rationale
Original sweetener (classic version): 250 g brown sugar in the sauce and cake
Conversion used: Replace the original brown sugar with 435 ml maple syrup total; reduce the batter milk by about 60 ml and retain the sauce water for the traditional syrup texture; bake 15 °C below the usual 190 °C.
Why Quebec maple syrup: Maple gives the pudding a rounded caramel and woodsy flavor while preserving its characteristic self-saucing texture. It highlights a local Québec ingredient with less refined processing.
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 →