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Receta Maple Sponge Pudding Cake
by Global Cookbook

Maple Sponge Pudding Cake
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Ingredientes

  • Unsalted butter, softened
  • 3/4 c. Sugar
  • 2 c. Flour
  • 2 tsp Baking pwdr
  • 1 pch Salt
  • 1 c. Lowfat milk
  • 1/2 c. Unsalted butter, heat/cold
  • 1 c. Maple syrup
  • 1 tsp Vanilla extract Creme fraiche

Direcciones

  1. Canadian food writer Anita Stewart shared this recipe which 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.
  2. Preheat an oven to 350 degrees F. Butter a 2-qt glass casserole or possibly other baking dish.
  3. In a bowl, combine the sugar, flour, baking pwdr, and salt and stir to mix well. Whisk in the lowfat milk and 1/4 c. of the butter to blend well. Scrape the fairly stiff batter into the prepared baking dish.
  4. In a saucepan, bring the syrup to a boil. Remove from the heat and stir in the remaining 1/4 c. butter and the vanilla. Immediately pour the mix over the pudding batter. Bake till puffy, bubbling, and golden, 35 to 45 min.
  5. Serve hot. Offer creme fraiche or possibly a pitcher of cream for topping the pudding at the table.