Ever wanted to be a pastry chef for a day? Now you can! In case you missed this week's Toronto Star piece on our Sugar Shack dessert, here is it for your consumption. Excuse us while we wipe the drool off our table!
1/2 cup (125 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
3 cups (750 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 cups (500 mL) milk (preferably homo)
1 cup (250 mL) each: pure maple syrup, water
1 cup (250 mL) packed light brown sugar
1/4 cup (60 mL) unsalted butter, cut into pieces
Walnut or other ice cream
For cake, in mixing bowl using electric mixer on high, beat butter and sugar until smooth.
In separate bowl, sift flour and baking powder. In three additions with mixer on low speed, beat into butter mixture, alternating with milk.
Spread batter into greased 10- by 12-inch (25- by 30-cm) cake pan or 9- by 13-inch (22.5- by 32.5-cm) baking dish.
For syrup, in small saucepan, combine maple syrup, water, sugar and butter over medium heat. Cook, stirring, until mixture starts to simmer. Simmer 2 minutes. Pour over batter.
Bake in preheated 325F (160C) oven until batter puffs, syrup bubbles around edges, and toothpick inserted in centre of cake comes out clean, about 45 minutes.
Serve pudding in bowls, topping with excess sauce and ice cream, if desired. (Serve leftovers slightly warmed or at room temperature.)
Makes about 12 servings.