• 19 oz fl. of maple syrup (1 can)
• 19 oz fl. of cream 35%
• 1/2 cup of butter at room temperature
• 1/2 cup of sugar
• 2 eggs
• 2 cups of flour
• 1 teaspoon of baking powder
• pinch of salt
• 1/2 cup of milk

1. In a large saucepan with a thick bottom, bring maple syrup and cream to a boil, monitoring to avoid overflow. Let boil 3 to 4 minutes then remove from heat.
2. Using a mixer, beat butter and sugar. Add eggs and beat for about 2 minutes. Combine flour, baking powder and salt. Add the dry ingredients to the egg mixture alternately with milk.
3. Preheat oven to 400F. Pour the mixture into a rectangle mold (13 x 9-inch) and at least 4 inches edge high. Cover the preparation of maple syrup and bake for 30 minutes.

This recipe is transcribed by lexibule
1. Franden
2. Photo: Lexibule
Variations:
You can cook the pudding in small individual molds. You can drop a few fresh raspberries into it before covering the dough.
This recipe is in the book A la Di Stasio