The magic of maple syrup gives this sweet cake-like pudding rich caramel and butterscotch notes; and it's one of Stefano's favourite desserts!
2 cups flour
2 tsp. baking powder
1 pinch of salt
1/2 cup butter, room temperature
1 cup sugar
1 cup maple syrup
2 cups whipping cream (35%)
Crème fraîche, for serving (optional)
Preheat oven to 450 degrees F.
Combine flour, baking powder and salt to a bowl. Set aside.
In bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs. Beat until light and fluffy. Stir in the flour mixture until just combined.
In large saucepan, bring maple syrup and cream to a boil over medium heat.
Using an ice cream scooper or 2 spoons, scoop the batter into ramekins or oven-safe bowls. Alternatively, spread the batter into a 9-inch x 13-inch baking dish. Place ramekins on baking sheet lined with parchment paper. Pour maple syrup and cream mixture over batter.
Bake until cake sets and tester comes out clean when tested with a toothpick, about 12 to 15 minutes. Remember syrup mixture is extremely hot, do not touch with your fingers. Serve pudding warm. Garnish with a dollop of crème fraîche.
Yield: 8 to 10 servings.