Recipe - Maple Sponge Pudding Cake

Unsalted butter; softened
Three fourths cup Sugar
2 cup Flour
2 teaspoon Baking powder
1 pn Salt
1 cup Milk
One half cup Unsalted butter; melt/cool
1 cup Maple syrup
1 teaspoon Vanilla extract
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 quickandeasy desserts. The sauce poured over
the top ends up on the bottom.

Preheat an oven to 350 degrees F. Butter a 2quart 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 One fourth 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 One fourth 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
Posted to MMRecipes Digest V4 #049 by Linda Place
placel@worldnet.att.net on Feb 17, 1997.