Maple sponge pudding cake

Yield: 6 Servings Uns

Ingredients:

3/4 c Sugar
2 c Flour
2 ts Baking powder
1 pn Salt
1 c Milk
1/2 c Unsalted butter; melt/cool
1 c Maple syrup
1 ts Vanilla extract

Instructions:

Creme fraiche Canadian food writer Anita Stewart shared this recipe that she gathered at L'Escapade an inn at Mont Tremblant Quebec. With a few modifications it has become one of my standby quick-and-easy desserts. The sauce poured over the top ends up on the bottom. Preheat an oven to 350 degrees F. Butter a 2-quart glass casserole or other baking dish. In a bowl combine the sugar flour baking powder and salt and stir to mix well. Whisk in the milk and 1/4 cup of the butter to blend well. Scrape the fairly stiff batter into the prepared baking dish. In a saucepan bring the syrup to a boil. Remove from the heat and stir in the remaining 1/4 cup butter and the vanilla. Immediately pour the mixture over the pudding batter. Bake until puffy bubbling and golden brown 35 to 45 minutes. Serve warm. Offer creme fraiche or a pitcher of cream for topping the pudding at the table. Source: James McNair's Custards Mousses & Puddings