Sugar Shack Pudding Cake
From jo_jo_ba 16 years ago
- 35 minutes to make
- Serves 9
A Canadian cobbler with a maple syrup sauce under a rich and rustic scone-like topping. The syrup soaks in somewhat and makes it like the British Sticky Toffee Pudding.
Ingredients
- 1 1/3 c pure maple syrup (either A or B grade is fine) shopping list
- 2 Tbsp butter (no substitutes) shopping list
- 2/3 c all-purpose flour shopping list
- 1/3 c whole-wheat or spelt flour shopping list
- 2 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- 1 egg shopping list
- 1 egg yolk shopping list
- 1/3 c buttermilk shopping list
- 2 tsp vanilla shopping list
- 1/2 c unsweetened applesauce (home-made is best, add cinnamon and cloves to store-bought) shopping list
- 1/3 c brown sugar shopping list
- 2 tbsp white sugar shopping list
How to make it
- Preheat oven to 350 F. Grease a 9-inch square pan.
- Reduce maple syrup over medium heat for 6-10 minutes or until it is about one cup. Remove from heat.
- Stir in butter until melted and pour into pan.
- Combine dry ingredients in a small bowl.
- Seperately, whisk egg, yolk, buttermilk and vanilla until foamy and creamy.
- In a large mixing bowl, beat applesauce and sugars until blended.
- Add dry and wet ingredients alternately, mixing until the batter is smooth.
- Dollop heaped tablespoons of the batter onto the maple syrup mixture. Don't worry if there are some bare spots.
- Bake 35 minutes or until tests done.
- Let stand 10 minutes, then serve.
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