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Maple Raisin Pudding Recipe

Quebec supplies 80% of the world's maple syrup, due to its large maple forests and ideal weather. My husband, Stanley, and I are veteran sugar makers who still do many things the old-fashioned way. For 6 weeks each spring, we tend to 8,000 tree taps in addition to the milk "spigots" on the 50 cows at our dairy farm.—Chemin Holmes, Ayers Cliff, Quebec

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Maple Raisin Pudding Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

2 tablespoons butter, softened
1/4 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup raisins
1 cup milk
1-1/2 cups maple syrup
Whipped cream or ice cream, optional

Directions

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and raisins; add alternately with milk to creamed mixture.
In a small saucepan, bring syrup to a boil; pour into a greased 1-1/2-qt. baking dish. Pour batter over hot syrup; do not stir.
Bake, uncovered, at 375° for 30-35 minutes. Serve hot with cream or ice cream if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 356 calories, 6 g fat (3 g saturated fat), 65 mg cholesterol, 364 mg sodium, 73 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Maple Raisin Pudding in Country Woman March/April 1998, p10