Recipe by CHOCO4EVER
"This is a Quebec recipe. Very simple and easy. You can add nuts if you like. The maple syrup pudding is an 'upgraded' version of poor man's pudding, which uses brown sugar syrup. The maple syrup will sink to the bottom."
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This may be helpful...Some people seem to not be familiar with a traditional English (I think the Canadians may be using this also) pudding which is more like a gooey bread ie: figgy pudding, plum pudding, black pudding etc. The creamy stuff we call pudding in the U.S. would be referred to as a custard in most places.
I'm confused. It's not pudding at all, it's cake plus it was kind of dry. My family really liked it but I was dissapointed.
A traditional pudding has a spongy, cake like texture; it is not the pie filling most consider pudding. Other examples are a steamed pudding or a plum pudding or even spoon bread. There is no need to disparage this recipe as two different types of "puddings" are being confused by the cooks. Give it a try on its own merit and broaden your culinary knowledge. Then try a traditional steamed pudding for your holiday meal; brought to the table alight - it's stunning.
First off let me say this is a decent recipe. For a non-steamed pudding it was nice. Simple, relatively quick, easy and inexpensive to make. The 10 minute beating of the initial wet ingredients is, in my opinion, not necessary. 3-5 minutes fo this small amount is acceptable, as long as you have a good smooth blend. Also, if you do not have (real) maple syrup, the average maple flavoured table syrup that the vast majority of us have in the cupboard is fine, and can often be flavoured more strongly than real syrup. As to the complaints I read... I do not feel this is a good forum for complaints. If you had issues making the recipe, tips or tweaks to make it better then by all means, but the out and out complaints and bashing are in poor taste. Especially when wrong. Being an American living in Canada, I have a broader view than some. Try and remember, the net is not confined to the US. Therefore anything you see online has a very good likelihood of being from elsewhere. Pudding is the British verb used to generically describe dessert ("If you don't eat your meat, you can't have any pudding, hoe can you have any pudding if you don't eat your meat?!"). American style pudding did not become common until around the 1930's. "Traditional Pudding" would be a bread or cake like dish, more often than not sweet these days. So, if you are going to complain, please make sure you know what you are speaking of. Thanks for the recipe by the way!
this is not the traditional "pudding" as in a smooth jello pudding texture. It is a lot more like a soft cake. it is based on a recipe in Quebec called "pudding chomeur". It is served at most restaurants here and is a very popular dessert. Why it is called pudding we will never know!
Excellent!! Just like an English pudding. Eat it with some warm custard... yum!
I'm thinking that this should be called Maple Syrup BREAD Pudding so that everyone will stop being confused.
A very good pudding recipe. (Puddng as in bread pudding, figgy pudding, that kind of thing, not the custard we call pudding here in the states.) Add some nuts and this gets a five star rating. It's good to learn the tastes and foods of other countries. We in the states don't have to serve just what is familiar to us. Expand your horizons. Most cooks could look at this recipe and tell it is going to be bread or cake like before they make it.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Syrup Pudding
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 25
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