This classic Quebec dessert (literally "unemployment pudding") was created during the Great Depression, to make use of very cheap ingredients (originally stale bread and brown sugar).
|1 cup||maple syrup||250 mL|
|1 cup||water||250 mL|
|1 cup||white flour (all purpose)||130 g|
|1 tsp||baking powder||3 g|
|1 pinch||salt||0.1 g|
|2 1/2 tbsp||butter, unsalted||35 g|
|6 tbsp||sugar||80 g|
|1||eggs size large|
|1/2 cup||milk, partly skimmed, 2%||125 mL|
Before you start
A hand-held or stand mixer will make things easier for this recipe.
- Preheat the oven to 200ºC/400ºF.
- In a small saucepan, heat the syrup with water. Pour the mixture into a square 9 in. pan. Set aside.
- In a bowl, sift together the flour, baking powder, and salt. Set aside. In another bowl, beat the butter and sugar, using a mixer. Add the egg and beat 2 min until a smooth consistency is obtained. Incorporate the dry mixture to the egg mixture alternating with the milk. Using an ice cream scoop or a large spoon, spoon the batter into the warm syrup.
- Put the pan on top of a baking sheet (to collect any drippings). Bake in the middle of the oven about 30 mint. Check with a toothpick or knife to see if it is cooked through. Let cool 20 min.
- Serve warm or cold.
Nutrition Facts Table
per 1 serving (130g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||1||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B12, Vitamin D, Zinc
- Good source of :
- Folacin, Selenium, Vitamin B1
- Excellent source of :
- Manganese, Vitamin B2
|Milk and Alternatives||0|
|Meat and Alternatives||0|
|Other Foods||3 ½|