Story by Meghan Sheffield
Photography by Jeannette Breward
During a visit to Puddleduck Farm earlier this year, Merridy Senior, who owns and runs the farm with her husband Eben Hancock, took some time out of her busy day to introduce us to one of her favourite recipes; Maple Pudding. This quick and simple recipe results in the perfect comforting treat for the end of a long autumn day.
The recipe is slightly adapted from one in Food that Schmecks, a quirky old Mennonite cookbook that Eben’s mother gave to Merridy. The cookbook’s author describes it as “a dandy little pudding to make in a hurry.”
Merridy’s Maple Pudding
1 tbsp lard
1 cup + 3 tbsp maple syrup, divided
2 tsp salt
1/2 cup milk
1 cup all purpose flour
2 tsp baking powder
Preheat oven to 350 degrees F. Take one cup of maple syrup and heat it in a small saucepan until comes to a boil, watching carefully as it can foam up as it comes to a boil. Remove from heat once boiling and pour into a 9” x 9” greased baking dish. Into a medium mixing bowl mix the remaining maple syrup with the rest of ingredients in the order given.
Pour the batter over the maple syrup in the prepared baking dish and bake for 30 min.