Maple Pudding with Homemade Custard


You’ll love this English style pudding with a Canadian twist because it’s not too sweet, it’s just perfect.  The soft, sponge-y, yet cake like texture melts in your mouth, with the almost caramelized maple syrup.. It’s all offset perfectly by the creamy custard.

You should know: making custard is SO EASY.  Second, I’ll admit, the only reason I made it from scratch is because I forgot to buy some and was too lazy to go back to the grocery store…

Maple Pudding Recipe:

Cake Batter

  • 1 1/2 cup flour, sifted
  • 1 tsp baking powder
  • 1/4 cup butter
  • 2/3 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla
  • 3/4 cup milk

Maple Sauce

  • 1 cup maple syrup
  • 1 cup brown sugar
  • 1 cup boiling water
  • 1/4 cup butter, softened

Instructions: (Serves 12)

Pre-heat the oven at 325°F.

Sift flour and baking powder in medium sized bowl, set aside.

In a large bowl, cream together butter and sugar to a smooth consistency.  Whisk together milk, egg, and vanilla. Slowly stir into butter/sugar mixture.

Grease baking dish (I used a 6×10, which worked well).  Pour cake batter in, set aside.

In a small pot over medium heat, mix all sauce ingredients.  While stirring occasionally, bring to a boil.  Remove from heat and pour into pan with cake batter.  DO NOT STIR.  It’ll look weird, almost as if it’s curdling; that’s exactly how it should look.  Put it into oven, crank heat to 350F (176.6C) and bake for 55 minutes.


Remove from oven and allow to cool to nearly room temperature.


Pour off maple sauce back into the pot.  Reduce to a thicker consistency (I found that the sauce was too runny without reducing it further). If you boil it while whisking constantly for about 3-5 minutes, that should do it.


English Custard


  • 1 cup milk
  • 1 cup thickened cream
  • 1 tbsp pure vanilla extract (I used Fairtrade Vanillabean Extract with Seeds, because the flavour is amazing, and I think the seeds look beautiful in the custard)
  • 4 egg yolks
  • 1 tbsp cornstarch
  • 1/3 cup sugar


Pour cream and milk into small pot over medium heat and stir. Add vanilla extract.  Allow to heat through, do not boil, and then remove from heat.  Whisk egg yolks in separate bowl.  Stir in cornstarch and sugar until combined.  Slowly add to milk mixture while whisking constantly.

Return to medium heat and allow to thicken while stirring constantly.  A good way to know whether the custard is ready is to dip a spoon in.  When the spoon comes away lightly coated, your custard is perfect.  Can be served hot or cold.


Wine Pairing Suggestion: A Moscato would pair perfectly with this maple dessert


2 thoughts on “Maple Pudding with Homemade Custard

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