A tender butter cake base smothered in a rich and sweet maple sauce, a Canadian classic that is one of the easiest and most tasty desserts you’ll ever eat. Experience the wholesome flavor of this enticing treat that will bring to mind all the pleasures of home and family.
The soft cake base absorbs all the sauce’s moist goodness, making it even more tender and sweet after it comes out of the oven. Grab a fork and dig into this scrumptious indulgence; it’s so good, you’ll be confused on whether you should gobble it up or savor every bite!
There Nothing To It
This recipe is simple to make and easy to understand; it contains some of the most inexpensive ingredients, takes just 20 minutes to prep, and 45 minutes of baking time. I split the recipe into two parts; the cake batter and sauce. Both of which I made separately then combined before baking.
Poor Man’s Pudding!
This recipe is one of the most delicious budget-friendly desserts you can ever make! The ingredients for both the cake and sauce are inexpensive and readily available, and chances are, you already have all you need to make this recipe in your cupboard.
How To Serve This Pudding?
The Poor Man’s pudding is best to serve warm and fresh out of the oven. You can have it with whipped cream or topping and chopped nuts for some added richness, or have it with a scoop or 2 of vanilla ice cream.
This dessert recipe will yield 9 servings of sweet, chocolaty pudding, perfect for a dessert with the family after dinner, a snack in the afternoon, or a little something sweet to serve guests at your next gathering or party.
Electric Mixer– You can use an electric hand mixer for this recipe; a stand mixer is also acceptable.
Bowl– You’ll need at least 2 bowls. 1 small and 1 large.
Baking Dish– You’ll need a 9×9 baking dish to make this dessert.
Saucepan– Use a small saucepan or pot to make the sauce.
Wooden Spoon– I used a regular wooden spoon to stir the sauce.
Baking Sheet– Use a standard baking sheet under the pudding to catch any spills during baking.
Butter– For this recipe, I used 1/4 cup of room temperature butter for both the cake and sauce.
Maple Syrup– I used 1 cup of the Log Cabin brand maple syrup, but you can use whatever brand you have available.
Butter– If you’re low on butter, you can use margarine to replace it in a one-to-one ratio. Use 1/4 cup of margarine in both the cake and sauce.
Brown Sugar– If you’ve run out of brown sugar, you can either replace it with an equal amount of white sugar or make some yourself. To make the brown sugar, mix 1 cup of white sugar and 1 tablespoon of molasses.
All The Ingredients
- Flour– Mixed with the baking powder, then added to the creamed mixture.
- Baking Powder– Leavens the cake during baking.
- Butter– Creamed with cane sugar.
- Cane Sugar– Used to give the cake sweetness.
- Milk– Added to the creamed mixture alternately with the flour mixture.
- Maple Syrup– Combined with the other sauce ingredients in a saucepan.
- Brown Sugar– Gives the sauce color and flavor.
- Hot Water– Brought to a boil with maple syrup, brown sugar, and vanilla.
- Vanilla– Gives flavor to the sauce.
How Did We Make It?
- Heat the oven to 325 degrees and set aside a 9×9 heatproof baking dish for later.
- Combine the flour and baking powder in a medium bowl.
- Cream the butter and cane sugar until light and fluffy.
- Mix in the milk and flour alternately until the batter is smooth and combined.
- To make the sauce, combine the maple syrup, hot water, vanilla, brown sugar, and butter in a saucepan over a medium flame for 2-3 minutes until the mixture begins to boil.
- Transfer the cake batter to the baking dish and spreading evenly.
- Gently pour out the sauce onto the batter in an even layer, avoid creating any craters or holes in the cake batter.
- Carefully place the dish in the oven on top of a baking sheet and bake for 45 minutes.
- Remove and allow the pudding to cool slightly and serve.
Why Spread The Batter Evenly?
Once I had made the batter and sauce, I poured the cake batter into the heatproof baking dish and spread it out as evenly as possible. Why? Well, if I didn’t do that, there might have been a lot of air bubbles in the batter, which would have resulted in craters in the cake later.
Mix By Hand
For this recipe, I used an electric mixer to combine the pudding ingredients; If you don’t have access to this type of equipment, you can always mix it manually. Use a deep mixing bowl and wooden spoon or whisk to cream the butter and sugar, and combine the mixture with the remaining ingredients until blended.
How To Store This Pudding?
When stored in an airtight container, this pudding can last for a day or two at room temperature or between 5-7 days in the refrigerator. For a more extended storage solution, flash freeze this dessert until solid, cover in tin foil, and freeze for up to a month.
If you want a budget-friendly dessert that will please and impress your family, this Poor Man’s Pudding is exactly the dessert that you need! Serve this with some whipped cream or ice cream, and everyone falls in love with this decadent delight!
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup butter
- 1 cup milk
- 1 cup cane sugar
- 1 cup maple syrup
- 1 cup brown sugar
- 1 cup hot water
- 1/4 cup butter
- 1/4 tsp vanilla
- Preheat your oven to 325°F and set aside a 9x9 baking dish. Combine the flour and baking powder.
- In a medium bowl, cream the butter and sugar until light and smooth.
- Mix in the flour and milk, starting and ending with the flour until the batter is smooth and lump-free.
- Make the sauce by combining all the ingredients in a saucepan and bring to a boil over medium-high heat while occasionally stirring for about 2-3 minutes.
- Pour the cake batter into the baking dish and spread evenly, filling every gap.
- Pour the sauce on top of the batter in an even layer without disturbing the batter layer.
- Gently place in the oven and bake for 45 minutes. Serve warm