Recipe by Lennie
I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. This is very similar to a recipe my MIL gave me more than 20 years ago, but hers has raisins in the batter, and no butter in the sauce if I remember correctly. These simple, sweet desserts are great for a chilly evening, so comforting, and go great if you serve with a scoop of ice cream or some whipped cream.
- 1 cup white sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄8 teaspoon salt, (just a pinch of salt)
- 1 cup 1% low-fat milk
- 1⁄4 cup butter, melted
- 3⁄4 cup white sugar
- 3⁄4 cup packed brown sugar
- 1 cup water
- 1⁄4 cup melted butter
- 1 teaspoon maple extract (or vanilla)
Directions See How It's Made
- Preheat oven to 350F; have ready a greased 8-cup casserole dish that's not too shallow.
- First make the pudding: in a mixing bowl, stir together the sugar, flour, baking powder and salt, then whisk in the milk and melted butter to make a fairly stiff batter.
- Turn this into prepared pan and set aside.
- To make the sauce, combine the sugars and the water in a heavy saucepan and bring to a boil to dissolve the sugars.
- Remove from heat; stir in melted butter and maple extract (or vanilla, if you don't have maple).
- Pour immediately over base, but DO NOT STIR.
- Bake in preheated oven for 35 to 45 minutes, or until bubbling, puffy, and golden brown.
- The pudding rises to the top, and the sauce is at the bottom, so when serving make sure you spoon all the way to the bottom of the casserole dish.