Apple Maple Pudding

apple maple pudding dessert recipe Grade B syrup

Contributed by Brooke James, 24 East Main Street Bed & Breakfast, Canton, New York

(Original recipe from Yankee Magazine - tested and tasted by 24 East Main B&B)

Preparation Time: 1-1/2 hours

Serves: 8


1 cup flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoon unsalted butter at room temperature

1/2 cup sugar

1 egg, beaten

1/3 cup milk

2 cups apple slices (2 medium apples, peeled & cored)

1 tablespoon sugar

1 teaspoon cinnamon

1/2 teaspoon fresh chopped ginger

1 cup sweet aplle cider

1 cup Grade B maple syrup


Preheat oven to 350 degrees.

In a small bowl, combine flour, baking powder and salt - set aside.

To make the batter, in a medium bowl, cream butter and sugar. Beat in egg. Stir in flour mixture, one-third at a time, alternating with milk - begin and end with the flour mixture.

In a medium bowl, combine apples, sugar, cinnamon and ginger and place all in an ungreased 2-quart casserole dish.

Pour the batter over the apple mixture. Make sure all of the apples are covered.

In a medium saucepan over high heat, combine the cider and syrup and bring to a boil. Stir often.

Pour the syrup mixture over the batter and apple mixture - it sinks!

Bake 35 to 45 minutes or until a toothpick inserted comes out clean.

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