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
Featured In: 32 Awesome Apple Breakfasts
- 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
- 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.
Originally published as Maple Raisin Pudding in Country Woman March/April 1998, p10
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