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Baked brown sugar maple pudding in a white dish with cracked golden top revealing dark caramel sauce underneath

Sticky Self-Saucing Brown Sugar Maple Pudding

A baked brown sugar maple pudding that separates into soft cake on top and warm maple sauce underneath as it bakes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Batter
  • 1 1/4 cups All-purpose flour (155 g)
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/2 cup Light brown sugar (110 g), packed
  • 1/2 cup Whole milk (120 ml)
  • 4 tbsp Unsalted butter (56 g), melted
  • 1 tsp Vanilla extract
Topping
  • 3/4 cup Dark brown sugar (165 g), packed
  • 1/2 cup Pure maple syrup (120 ml)
  • 1 1/2 cups Boiling water (360 ml)
  • 2 tbsp Unsalted butter (28 g), cut into small pieces

Method
 

Make the Batter
  1. Heat oven to 175 C / 350 F. Butter an 8-inch square baking dish.
  2. Whisk flour, baking powder, and salt together in a mixing bowl.
  3. In a second bowl, whisk brown sugar, milk, melted butter, and vanilla until smooth.
  4. Fold the dry mix into the wet mix until just combined, batter will be thick.
  5. Spread the batter evenly into the prepared baking dish.
Add the Topping and Bake
  1. Mix dark brown sugar and maple syrup in a small bowl, sprinkle evenly over the batter, do not stir.
  2. Dot the butter pieces over the top.
  3. Pour boiling water gently over the back of a spoon across the whole dish, do not stir.
  4. Bake for 35 to 40 minutes, until the top is domed, springs back to touch, and sauce bubbles visibly at the edges.
  5. Rest 10 minutes before spooning into bowls, scooping deep to catch the sauce underneath.

Notes

  • Do not stir the boiling water into the batter, pour it over gently and leave it alone.
  • Use a light-colored baking dish so you can watch the sauce bubbling at the edges as it bakes.
  • Bake on a middle rack, too close to the top browns the cake before the sauce sets underneath.
  • Serve within 20 minutes of baking for the best contrast between warm sauce and soft cake.