Recipe from Foodland Ontario
PREPARATION TIME: 15 minutes
COOKING TIME: 20 – 25 minutes
SERVES: 6
Ingredients
1/3 cup (75 ml) butter, softened- 1/4 cup (50 ml) each packed dark brown sugar and Ontario Maple Syrup
- 2 eggs
- 1 tsp (5 ml) maple extract
- 1 cup (250 ml) grated peeled apples (1 or 2)
- 1 cup (250 ml) all purpose flour
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2 ml) baking soda
- 1/4 tsp (1 ml) each salt and ground nutmeg
Maple Toffee Sauce:
- 3/4 cup (175 mL) packed dark brown sugar
- 4 tsp (20 mL) cornstarch
- 1 cup (250 mL) Ontario Milk
- 2 tbsp (25 mL) butter
- 1 tsp (5 mL) maple extract
Instructions
- Butter six 3/4 cup (175 ml) ramekins: set aside
- In a large bowl, beat together butter, sugar and maple syrup until smooth. Beat in eggs, one at a time. Stir in maple extract and apple.
- In a separate bowl, combine flour, baking powder, baking soda, salt and nutmeg. Stir into apple mixture until combined.
- Divide batter between ramekins. Place ramekins in 13″ x 9″ (3 L) baking dish. Pour hot water halfway up the sides of the ramekins.
- Bake in 350°F (180°C) oven for 20 to 25 minutes or until toothpick inserted in centre comes out clean.
- Remove to wire rack to cool.
Maple Toffee Sauce:
- In 4-cup (1 L) glass measure, whisk sugar with cornstarch; whisk in milk until smooth.
- Microwave, uncovered, on High for 2 to 3 minutes or until boiling and thickened, whisking twice during cooking.
- Stir in butter until melted, then maple extract. Serve with puddings.
Tip: Pudding can be refrigerated for up to 2 days.
Nutritional information
- Protein: 6 grams
- Fat: 16 grams
- Carbohydrate: 69 grams
- Fibre: 1 gram
- Calories: 440