Ingredients:
- 2 cups maple syrup
- 2 cups heavy cream
Ingredients for the Batter:
- ¾ cup unsalted butter, at room temperature
- ¾ cup white sugar
- ¼ tsp. vanilla extract
- 2 eggs, at room temperature
- 1 tsp. baking powder
- ½ tsp. fine salt
- 1¾ cups all-purpose flour
Directions:
- Preheat oven to 425 F. Butter a deep baking dish and place it on a sheet pan.
- Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble. Stir and set aside.
- Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and one egg until incorporated. Mix in the other egg.
- Sprinkle in baking powder, salt and flour. Mix with a spatula until the batter is just combined.
- Transfer batter to the prepared dish and pour the maple cream sauce on top, stopping between 1/2 to 1 inch from the top of the dish. Reserve any extra sauce.
- Bake in the center of preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes.
- Let cool for 10 minutes; serve pudding with any extra maple cream sauce.
