This is less of an update and more of a sweets report. The baked beans turned out quite nicely but I added about 1/4 cup of sweet chilli sauce at the end to liven the flavour a bit.

I’ve been reading a lot about maple syrup this week and had to go home and make Maple Syrup Pudding. I don’t make this often as I have zero self-control when this pudding comes out of the oven.

It is the type of dessert that each time you go into the kitchen you have a spoonful and then you are on the way to the basement and you have another spoonful. Oh! I need something in the Babes’ room-have another spoonful. About two hours later you realize that you have eaten over half the pan of pudding and there is no longer enough dessert for tonight. Hmmmm…better make another batch and thus the vicious cycle begins again.

Make this at your own peril.

Grandma Gibson’s Maple Syrup Pudding

In a bowl cream together; 2 T. butter and 1/2 cup of white sugar. Add 1 egg and beat. Add 1 cup flour, 1 1/2 tsp baking powder, 1/2 tsp salt and 1/2 cup milk. Pour into a greased 8×8 cake pan.

But wait! Where is the syrup? Don’t worry it’s on the way.

In a pot bring 1 1/2 cup maple syrup, 3/4 cup water ant 2 T. butter to a boil.

Pour over the cake mixture and bake at 350 degrees for around 40 minutes.

Did I mention that this pudding actually performs a magic trick? Well. During the cooking process the cake migrates to the top and the syrup travels to the bottom. WOW!

I would add; serve warm but you’ll likely eat the whole pan while it is screaming hot.

I’m also bringing a cake to a birthday party Friday night and as tonight is a bit of a rush I made it yesterday (don’t worry-I froze it). This is one of my favourite cakes and I got to try out my new snazzy, giant cupcake pan. I’ll be decorating it with chocolate icing, and marshmallows that I will toast with my handy blowtorch.

This is from the Green and Black’s Chocolate Recipes book-special thanks to 100 mile Locavores for reminding me about it.

1) In a bowl combine; 1 bottle of Guinness (the recipe asks for 1 3/4 cups and this is close enough in my books)and 1 cup of cocoa. Beat well. This will take some mixing so don’t be discouraged. You end-up with a mixture that looks a lot like a fabulous chocolate pudding.

2) In another bowl grate 5 oz. of dark chocolate and add to the beer mixture.

3) Ack! In yet another bowl combine 1 3/4 cup of brown sugar and 1 cup of butter. Beat in 4 eggs (one at a time).

4) Good Grief! In a final bowl combine, 1 2/3 cups flour, 1/2 tsp baking powder and 2 tsp baking soda.

5) Go back to you eggs mixture and add (alternating) the flour and the chocolate. You are supposed to do this in about three batches. Honestly, I don’t have the patience, each time I read this in a recipe and just plunk everything in and mix. It always works out.

6) Bake in a greased and flour (or non-stick) 9 inch springform pan or you too can try a fancy giant cupcake pans and bake for almost an hour at 350 degrees (my oven runs hot so I actually go to 330 degrees to prevent burning) or until a skewer comes out clean.

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