Things that are unclear

  1. When I will grow up.

  2. What my dream job is.

  3. How to figure out no. 2.

  4. Whether no. 1-3 are worth worrying about.

And, more importantly:

  1. Why anyone would want to make maple cottage pudding after seeing...

  2. ...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.