Recipes Cooking

Maple Sponge Pudding

It seems to be a long slow spring this year, which is a big improvement over last year, when spring - summer, really - came early, then crashed and burned taking most of the early-flowering fruits with it. It also means that the maple syrup season should be a lot better than last year. 

This pudding is a riff on the Lemon Sponge Pudding that has been a staple dessert for us for many years. The timing is a little tricky, because its best when its not too hot but still warm. Still if you can get it out of the oven just before dinner is served, it will be just fine. Use the darkest, strongest maple syrup you can get for best results.

4 servings
1 hour - 30 minutes prep time


2 extra-large egg whites

1 tablespoon butter
2 extra-large egg yolks
3 tablespoons flour
1/8 teaspoon salt
1/2 cup dark maple syrup
1 cup milk

Preheat the oven to 350°F. Butter 4 small individual baking dishes or one 1 quart baking dish, and set them in a shallow pan of water.

Separate the eggs, putting the egg whites into a small mixing bowl and the yolks into a larger one with the butter. Beat the egg whites until stiff, then set them aside.

Beat the butter and egg yolks together, then beat in the flour and salt. Slowly beat in the maple syrup, then the milk. Fold the egg whites into the pudding mixture. It will be very soupy. Ladle the mixture evenly into the baking dishes.

Bake for 22 to 30 minutes, until lightly browned and firm on top. Serve warm.