Tag Archives: Maple Syrup

Pouding Chomeur

Posted on by
Placeholder image

Makes 4 individual portions, or one 8″ x 8″ large portion

Ingredients

Cake

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ tsp baking powder
  • 1 pinch salt
  • ½ cup cold unsalted butter, cut into pieces
  • ½ cup milk

Sauce

  • 1 cup maple syrup
  • 1 cup packed light brown sugar
  • ½ cup water
  • ¼ cup unsalted butter
  • 1 tsp vanilla extract

Method

Cake

  1. Preheat the oven to 350º. Lightly grease 4 individual (0.25L) mini-cocottes, ramekins or other ovenproof dishes and place them onto a baking tray
  2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the butter and use a pastry cutter or your fingertips to work the butter into the flour until a rough, crumbly mixture – similar to thick breadcrumbs, or damp sand, is achieved
  3. Add the milk, and stir just until the mixture comes together
  4. Spoon this into the prepared smaller baking dishes. Set aside while you prepare the sauce

Sauce

  1. Combine the maple syrup, brown sugar, water, butter, and vanilla in a pan and bring to a boil over high heat, stirring occasionally
  2. Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins
  3. Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out almost clean
  4. Remove from the oven and let the puddings cool for about 15 minutes before serving (be careful syrup is hot!)
  5. Serve and enjoy

Chocolate Pouding Chomeur

Posted on by

Ingredients

Cake

  • 1 ½ cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • ½ cup granulated sugar
  • 1 ½ tsp baking powder
  • 1 pinch salt
  • ½ cup cold unsalted butter, cut into pieces
  • ½ cup chocolate milk
  • 2oz semi-sweet chocolate (I use bars with 1/4 oz square so I can put 2 in each dish)

Sauce

  • 1 cup maple syrup
  • 1 cup packed light brown sugar
  • ½ cup water
  • ¼ cup unsalted butter
  • 1 tsp vanilla extract

Method

Cake

  1. Preheat the oven to 350ºF (180ºC). Lightly grease 4 individual (0.25L) mini-cocottes, ramekins or other ovenproof dishes and place them onto a baking tray
  2. Sift the flour, cocoa powder, sugar, baking powder and salt into a large mixing bowl. Add the butter and use a pastry cutter or your fingertips to work the butter into the flour until a rough, crumbly mixture – similar to thick breadcrumbs or damp sand is achieved
  3. Add the milk, chocolate milk and stir just until the mixture comes together
  4. Spoon this into the prepared smaller baking dishes. Push 2 x 1/4 oz square of chocolate into the middle of each pudding. Set aside while you prepare the sauce

Sauce

  1. Combine the maple syrup, brown sugar, water, butter and vanilla in a pan and bring to a boil over high heat, stirring occasionally.
  2. Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins.
  3. Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out clean.
  4. Remove from the oven and let the puddings cool for about 15 minutes before serving (be careful syrup is hot!)

Blueberry & Almond Maple Fudge

Posted on by

Think of this as a pimped up Fruit & Nut bar. For me the recipe brings to mind a stroll through the woods and spying all the wild bounty. In fact, if I were anyone else, a foraging trip. Crunchy toasted almonds give a wonderful textural contrast to the smooth, creamy fudge studded with blueberry flavor. Being dried their flavor is that little bit more concentrated and works really well to provide pops of berry to counter the fudge becoming too cloying. As for the maple syrup? Well, IMO everything tastes better with maple syrup!

By the way- a date for your diary? May 12th is Nutty Fudge Day. There you have it- a perfect reason to try this recipe!

Blueberry & Almond Maple Fudge #recipe

Makes 24 pieces

Ingredients

  • 2 ¼ cups good quality maple syrup
  • 1 cup evaporated milk
  • ¼ cup salted butter, cut into pieces
  • ¼ cup dried blueberries
  • ¼ cup whole almonds, toasted

Method

  1. Line the bottom and sides of a 8″x 8″ x (at least) 2″ deep pan with baking parchment, leaving about 2” overhang on both the long sides
  2. In a large, heavy saucepan bring the maple syrup to a boil over medium heat; simmer for 5 minutes, making sure to keep a very close watch as the syrup can rise quite a lot as it boils. If it starts to rise, lift the pan off the heat for a few seconds to allow the syrup to drop
  3. After 5 minutes, pour in the evaporated milk and without stirring (but you can swirl the pan) bring the mixture back to the boil, be careful in case it bubbles and rises again, and let it simmer until it reaches 236°F (Soft Ball stage) on a candy thermometer. This usually takes about 20 minutes. It may be tempting to walk away but DON’T!
  4. As soon as the mixture reaches that temperature, carefully remove the pan from the heat. Add the butter pieces to the pot but do not stir it in. Let the mixture cool for about 6 minutes
  5. Carefully transfer the mixture a stand mixture bowl, scraping using heat-proof spatula and using the paddle attachment beat for about 6-7 minutes on high speed, until the sugar mixture gets thicker and lighter in color. It may look like it has crystalized, or separated, but beat on nonetheless
  6. After the mixing time has passed fold in the dried blueberries and almonds
  7. Transfer the fudge to the prepared pan, spreading to the edges. You may need to work quickly here as the fudge will start to the firm up
  8.  Transfer to the fridge until completely set, about 2 to 3 hours
  9. Lift the fudge from the pan and cut into squares with a sharp knife. Dipping the knife into hot water and wiping dry between cuts helps to get smooth, clean cuts. The number of pieces will depend on the size of your cuts. I usually get 21-24 pieces
  10. Store in a cool dry place in an airtight container for up to two weeks. Best served at room temperature

Chewy Maple & Bee Pollen Oat Cookies

Posted on by
Not really much of a tale behind these other than I just REALLY wanted an oatmeal cookie one day. But I can be particular about my oat cookies! Not for me are the crisp, brittle types. I prefer the soft, chewy variety that meltingly give when you bite. Maple syrup ALWAYS makes things better so why not include it? To be honest it’s not too prevalent in the taste of this cookie- just enough boost the “cookie comfort factor” (I may trademark that as a baking calibration tool!) The bee pollen was a “why the heck not?” addition from a pantry rummage, albeit with added health benefits. If you don’t have any feel fee to omit. Which of course means these become “Chewy Maple Oatmeal Cookies”. One less ingredient but just as tasty.

Makes 30 apx

Ingredients

• 1 1/2 cups All Purpose flour

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (2 sticks) salted butter, softened

• 1 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 1 tablespoon fancy molasses

• 3 cups whole rolled oats

• 1/2 cup bee pollen

• 1/4 cup maple syrup

Method

  1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside
  2. In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter and sugars on medium-high speed until blended, about 5 minute, then increase to high speed and whip for another 5-6mins
  3. In a jug combine the eggs, molasses, maple syrup and vanilla. Add to the butter mixture and beat for 3 minutes until combined. Scrape down the sides and beat again as needed to combine
  4. Add the dry ingredient mixture to the wet ingredients (I usually do it in 1/4 cup increments) and mix on low until combined. Remove the bowl from the mixer and fold in the oats and bee pollen. The final dough will be thick and sticky.
  5. Cover and chill the dough for at least 45 minutes in the refrigerator
  6. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats
  7. Use a medium cookie scoop (about 2 tablespoon size) to scoop the cookie dough on to the prepared baking sheets, placing 2 inches apart. Bake for 15minutes or until lightly browned on the sides. The centers will look soft.
  8. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
  9. Cookies can be kept at room temperature in a sealed container for up to 1 week