Dessert: Canada – Atlantic Canada | New Brunswick – New Brunswick Maple Pudding

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1 1/2 cups (180 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/4 tsp (1.5 g) fine salt
- 1/2 cup (113 g) unsalted butter, softened (for batter)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed dark brown sugar
- 2 large eggs, approx. 100 g
- 1 cup (240 ml) whole milk
- 1 1/4 cups (300 ml) pure New Brunswick maple syrup, divided
- 1 tsp (5 ml) pure vanilla extract
- 4 tbsp (57 g) unsalted butter (for sauce)
- 1/2 cup (120 ml) heavy cream (for sauce)
- 1 tbsp (8 g) cornstarch (for sauce slurry)
- 1/2 tsp (1 g) ground cinnamon (optional)
- 1/2 cup (60 g) toasted pecans or walnuts, chopped (optional, for garnish)
- Whipped cream or vanilla ice cream, for serving (optional)
- Flaky sea salt, for finishing (optional)

Instructions

Short Description:
A rich, self-saucing baked pudding that pairs a tender maple-sweetened cake with a warm, buttery maple sauce; served warm to showcase New Brunswick's local maple syrup flavor throughout both pudding and sauce.

Regional Notes:
This New Brunswick version uses locally produced pure maple syrup incorporated into both the batter and the sauce, giving an unmistakably deep, complex maple character typical of Atlantic Canada maple products. Unlike generic puddings that may use only a flavored sauce, this recipe makes maple syrup a primary sweetener and flavor in both components to reflect the province's maple tradition.

1. Preheat the oven to 350°F (175°C). Lightly butter an 8x8-inch (2 quart / 2 L) baking dish and set aside.
2. In a medium bowl whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, cream 1/2 cup (113 g) softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes. Beat in the eggs (approx. 100 g) one at a time, then stir in 1/2 cup (120 ml) of the maple syrup and the vanilla extract.
4. Alternate adding the flour mixture and the milk to the butter mixture in two additions (flour, milk, flour), mixing just until combined and no dry streaks remain. If using, fold in the ground cinnamon.
5. Spread the batter evenly into the prepared baking dish and smooth the top with a spatula.
6. Make the maple sauce: in a small saucepan combine the remaining 3/4 cup (180 ml) maple syrup, 4 tbsp (57 g) unsalted butter, and the heavy cream (120 ml). In a small cup, whisk the cornstarch with 2 tbsp (30 ml) cold water to make a slurry. Bring the syrup–butter–cream mixture to a gentle simmer over low heat, then whisk in the cornstarch slurry and simmer for 1 minute until slightly thickened and glossy. Remove from heat.
7. Carefully pour the hot maple sauce evenly over the batter in the baking dish. The sauce will sink as the pudding bakes and form the sauce layer.
8. Bake in the preheated oven for 35–40 minutes, or until the top is set and golden and the sauce is bubbling at the edges. A skewer inserted into the cake portion should come out mostly clean (small crumbs are fine).
9. Remove from oven and let rest for 10–15 minutes so the sauce thickens slightly. Spoon into bowls, making sure each serving gets both cake and sauce.
10. Serve warm with whipped cream or a scoop of vanilla ice cream, a sprinkle of toasted pecans or walnuts, and a pinch of flaky sea salt if desired. Extra pure New Brunswick maple syrup may be offered at the table.