Yum, Apple Maple Pudding is so scrumptious! My husband thinks the name is hard to say, but he has no trouble eating it! We use our own maple syrup and eggs for this and when in season, our own apples. This is excellent served warm with a dollop of vanilla ice cream.
I found this recipe in Yankee magazine years ago and have adapted it to suit our tastes. It might be better to make this in a slightly larger dish, this is a two quart bowl. Might want to use a 2.5 qt or 3 qt dish next time since it overflowed a little. The recipe has three steps.
Apple Maple Pudding
2 large pie apples, peeled, cored and sliced thin
1 tablespoon sugar
3 tablespoons flour
cinnamon, nutmeg, cloves and ginger to taste
Toss apples with dry ingredients and arrange in the bottom of an ungreased 2-3 qt casserole dish.
3/4 cup maple syrup
3/4 cup apple cider or other complimentary pure fruit juice (I like orange/tangerine juice)
Combine in a small sauce pan and bring to boil over medium heat.
1 1/2 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons oil
3/4 cup sugar
2 eggs, beaten
1/2 cup milk
Combine all ingredients and mix well. Pour over apples, spread evenly. Pour hot syrup mixture over the batter. Bake at 350 F for 40-50 minutes until the cake tests done. Serve by placing cake in bottom of bowl, covering with the apples then spooning the sauce over all. Don’t eat too much!