- 1 cup maple syrup
- 150g butter
- 2/3 cup caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups plain flour
- 2 teaspoon baking power
- 1 cup milk.
2. Place butter, sugar, eggs, vanilla, flour, baking power and milk beat with electric mixer until well combined. 3. Divide mixture between the ramekins. We didn't have 1 cup capacity ramekins so I used 6 x 8cm diametre ramekins which were too small. Note to fill only the ramekins 3/4 of the way (there is baking powder in the recipe!); I filled my ramekins to capacity which is why my pudding didn't look pretty (looked more like souffles!)
4. Place the puddings in a water bath. Cover tightly with 2 sheets aluminium foil, and bake for 45-50 minutes or until the puddings are springy to the touch.
5. Invert the warm puddings onto plates and served with vanilla ice cream.
It makes a perfect winter dessert - I loved the rich caramel syrup, slight saltiness of the pudding and coldness of ice cream (is it just me, or does ice cream taste even better in winter?)