- When I will grow up.
- What my dream job is.
- How to figure out no. 2.
- Whether no. 1-3 are worth worrying about.
And, more importantly:
- Why anyone would want to make maple cottage pudding after seeing...
- ...this fuzzy photo.
But trust me, you should. It's delicious on its own, but even better flipped upside down with a scoop of vanilla ice cream nestled on top of the warm maple ooze. Which, incidentally, is also better than it looks and sounds.
Maple Cottage Pudding
2 tablespoons unsalted butter, at room temperature
3 tablespoons sugar
1 egg, lightly beaten
2/3 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup maple syrup
1/2 cup walnuts, coarsely chopped (optional)
Preheat oven to 350 degrees Fahrenheit.
Cream butter in a medium bowl. Stir in the sugar, egg and milk. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir just until combined.
Pour the maple syrup into an 8-inch round metal baking pan and bring to a boil on the stovetop. Remove from heat. Quickly pour the batter into the hot syrup, spreading it evenly over the bottom of the pan.
Bake for 30 minutes. Flip onto a plate, syrup side up, and sprinkle with nuts (optional) while still warm.
Note: I used a combination of Abbott Family Sugar Maple Syrup from R.'s parents' place in Orillia, Ontario and Uncle Mike's Genuine Bigleaf Maple Syrup from Inniss Maplery in Bradner, Abbotsford.