Baking this pudding in a clear dish lets you see the magic of the syrup going down to the bottom while the cake floats on top. Serving with a dollop of sour cream is a nice contrast for this VERY sweet, but easy to make dessert.
Cake layer ingredients:
1/4 cup butter, softened
3/4 cup white sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1/4 tsp vanilla
Sauce layer ingredients:
1 1/2 cups water
1 1/2 cups light brown sugar, lightly packed
1/2 cup maple syrup
Preheat oven to 350 degrees F
Grease an 8”x8” glass or metal baking dish.
Whisk together the flour, baking powder and salt in a small bowl.
Using a mixer, beat the sugar and butter until they are light and fluffy. Beat in the egg.
Add the flour mixture to the egg mixture in 3 parts, alternating with the milk in 2 parts, until smooth and combined.
Scrape the batter into the prepared dish.
Combine the syrup ingredients and bring the mixture to a boil for two minutes. Cool for one minute, then carefully pour the sauce over the batter, avoiding making holes in the batter. Do not stir.
Bake in centre of the preheated oven until golden and the centre of the cake bounces back when touched, about 40 minutes.
When it comes out of the oven it’s quite runny, but the syrup thickens as it cools a bit. Dust with icing sugar as a garnish.
Serve warm, with sour cream, ice-cream or whipped cream if desired.
Adapted from Canada’s Favourite Recipes, by Rose Murray & Elizabeth Baird