Serve these fresh from the oven, refrigerator or freeze to have on hand for busy days ahead.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 6
Ingredients
∙ 1/3 cup (75 mL) butter, softened
∙ 1/4 cup (50 mL) each packed dark brown sugar and Ontario Maple Syrup
∙ 2 Ontario Eggs
∙ 1 tsp (5 mL) maple extract
∙ 1 cup (250 mL) grated peeled Ontario Apples (1 to 2)
∙ 1 cup (250 mL) all-purpose flour
∙ 1 tsp (5 mL) baking powder
∙ 1/2 tsp (2 mL) baking soda
∙ 1/4 tsp (1 mL) each salt and ground nutmeg
Maple Toffee Sauce:
∙ 3/4 cup (175 mL) packed dark brown sugar
∙ 4 tsp (20 mL) cornstarch
∙ 1 cup (250 mL) Ontario Milk
∙ 2 tbsp (25 mL) butter
∙ 1 tsp (5 mL) maple extract
Instructions
Butter six 3/4-cup (175 mL) ramekins or custard cups; set aside.
In large bowl, beat together butter, sugar and maple syrup until smooth. Beat in eggs, one at a time. Stir in maple extract and apple.
In separate bowl, combine flour, baking powder, baking soda, salt and nutmeg. Stir into apple mixture until combined.
Divide batter evenly among between ramekins. Place ramekins in baking dish, such as 13- x 9-inch (3 L) dish. Pour hot water halfway up sides of ramekins. Bake in 350°F (180°C) oven for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Remove to wire rack to cool.
Maple toffee sauce:
In 4-cup (1 L) glass measure, whisk sugar with cornstarch; whisk in milk until smooth. Microwave, uncovered, on High for 2 to 3 minutes or until boiling and thickened, whisking twice during cooking. Stir in butter until melted, then maple extract. Serve with puddings.
Tip: Pudding can be refrigerated for up to 2 days.
Nutritional information
∙ Protein: 6 grams
∙ Fat: 16 grams
∙ Carbohydrate: 69 grams
∙ Fibre: 1 gram
∙ Calories: 440
