Oh Maple Tree, How I Love You!

Now that we're midway into the madness that is March, it's beginning to get into my favourite part of Winter - sugaring off season! Sugar shacks are gearing up like crazy for everything from pancake breakfasts to whole festivals dedicated to the sugary, sticky treasure, and soon we'll finally be seeing a few price drops on the good stuff. What better time to celebrate the season?

This is a recipe out of Elizabeth Baird's cookbook Classic Canadian Cooking, which my mom's had forever and we've used several times. It's almost like a cobbler, but with a maple syrup sauce instead of fruit under a rich and rustic scone-like topping. The syrup soaks a little, though, and makes it like the British sticky toffee pudding in texture. All I can say is mmmm!

Sugar Shack Pudding Cake
Serves 9
1 1/3 c pure maple syrup (either A or B grade is fine)
2 Tbsp butter (no substitutes)
2/3 c all-purpose flour
1/3 c whole-wheat or spelt flour
2 tsp baking powder
1/2 tsp salt
1 egg
1 egg yolk
1/3 c buttermilk
2 tsp vanilla
1/2 c unsweetened applesauce (home-made is best, add cinnamon and cloves to store-bought)
1/3 c brown sugar
2 tbsp white sugar

1. Preheat oven to 350 F. Grease a 9-inch square pan.
2. Reduce maple syrup over medium heat for 6-10 minutes or until it is about one cup.
3. Remove from heat.
4. Stir in butter until melted and pour into pan.
5. Combine dry ingredients in a small bowl.
6. Seperately, whisk egg, yolk, buttermilk and vanilla until foamy and creamy.
7. In a large mixing bowl, beat applesauce and sugars until blended.
8. Add dry and wet ingredients alternately, mixing until the batter is smooth.
9. Dollop heaped tablespoons of the batter onto the maple syrup mixture. Don't worry if there are some bare spots.
10. Bake 35 minutes or until tests done.
11. Let stand 10 minutes, then serve.

Amount Per Serving
Calories: 258.2
Total Fat: 4.0 g
Cholesterol: 53.5 mg
Sodium: 43.6 mg
Total Carbs: 54.4 g
Dietary Fiber: 1.0 g
Protein: 2.9 g