serves
4
prep
5 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Memory Lane
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 50 g dark brown sugar
- 50 ml maple syrup
- 200 g self-raising flour
- 100 g butter, melted
- 1 tsp vanilla extract
- 1 egg
- 125 ml (½ cup) milk
- vanilla ice cream, to serve
- cold butter, to serve, plus extra for greasing (optional)
Sauce
- 50 g dark brown sugar
- 1 tbsp cornflour
- 100 ml maple syrup
- 375 ml (1½ cups) boiling water
Instructions
- Preheat an oven to 190˚C (fan-forced 170˚C). Transfer to a greased 1.5-litre capacity baking dish or deep, oven-proof frying pan.
- Place the brown sugar, maple syrup, flour, melted butter, vanilla, egg and milk in a large bowl and stir to combine. A few lumps are fine. Pour into the greased dish.
- For the sauce, combine the dark brown sugar and cornflour and scatter evenly over the top of the pudding. Combine the maple syrup and boiling water in a jug, then gently pour over the top of the pudding.
- Bake for 45 minutes, then serve with ice cream and a little cold butter (if you like).
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Memory Lane
