maple pudding

This Maple Cinnamon Pudding recipe tastes like a snickerdoodle and is an easy, refined sugar free, make-ahead, gluten-free dessert recipe!

Maple Cinnamon Pudding

maple syrup

milk ((divided))

cinnamon

salt

corn starch

vanilla extract

butter

cream,

Heat the syrup and milk.

Heat up the syrup (1/2 cup), 1 1/2 cups of the milk, cinnamon (2 teaspoons), and kosher salt (1/4 teaspoon) in a medium pot over medium heat until heated and simmering (but not boiling hard).

Mix the cornstarch and and egg.

Meanwhile, whisk the cornstarch (2 tablespoons), remaining 1/2 cup milk, and egg yolks (4) in another medium-large bowl until no lumps remain.

Temper the egg mixture.

Once the milk mixture on the stove is heated, ladle about half of it to the egg mixture, pouring it in gradually and whisking continuously to temper the egg.

Thicken the pudding on the stovetop.

Pour the tempered egg and cornstarch mixture into the pot as gradually as you can, whisking continuously, and heat on low until thickened, whisking continuously.

Add vanilla and butter.

Once it has thickened (this will take about 1-2 minutes), remove the pot immediately from the heat and add the butter (1 tablespoon) and vanilla extract (1 teaspoon), continuing to stir or whisk until butter has completely melted.

Cool in refrigerator.

Use a silicone spatula to scrape the pudding into a bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface. Refrigerate for at least 2 hours to cool completely. (Alternatively, you can divide the pudding into cups, wine glasses, or whatever you want to use to serve it. Cover the surfaces with plastic wrap and allow them to cool in the fridge.)

Serve.

When you are ready to eat, add about 1/2 cup of pudding to a serving bowl, and top with whipped cream and an extra sprinkling of cinnamon and drizzle of maple syrup if desired (see notes for a vanilla whipped cream recipe).

A simple one-bowl cake with a luscious maple sauce. 

French-Canadian Poor Man's Pudding 

brown sugar

water

all-purpose flour

baking powder

egg, room temperature

milk, room temperature

In a small saucepan combine brown sugar, water, and maple syrup. Bring to a boil, reduce to a simmer and let it cook for 6 to 8 minutes. Set aside.

To make the Sauce:

Preheat oven to 350°F. Grease a 9x9 square baking dish with baking spray, set onto a baking sheet and set aside.

In a small bowl, whisk together flour, baking powder, and salt, set aside.

In a larger bowl whisk oil, brown sugar, egg, and milk until well combined.

Add dry ingredients gradually into the wet ingredients.

Pour batter into prepared pan. Gently pour hot syrup mixture over the cake.

Bake for 30 to 35 minutes until a toothpick inserted comes out clean and the sauce is bubbling underneath the cake. Serve warm.

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Maple Cinnamon Pudding

French-Canadian Poor Man's Pudding

Top 2 maple pudding recipes from across the web

The most viewed maple pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple Cinnamon Pudding

French-Canadian Poor Man's Pudding

The most viewed maple pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine