Apples always seem to be in season here in Ontario, and thankfully that means this versatile fruit can be used in just about any recipe - from savoury to sweet - throughout the year!
A good source of fibre and Vitamin C, this low-calorie fruit is one of the stars of this recipe! Of course, it wouldn't be truly Canadian fare without a touch of maple!
Enjoy these fresh from the oven this Easter holiday or freeze them for future occasions or when you want a snack on busy days!
Steamed Apple Maple Puddings
The original recipe can be found here.
Servings: 6
Ingredients
1/3 cup (75 mL) butter, softened
1/4 cup (50 mL) each packed dark brown sugar and Ontario Maple Syrup
2 Ontario Eggs
1 tsp (5 mL) maple extract
1 cup (250 mL) grated peeled Ontario Apples (1 to 2)
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) each salt and ground nutmeg
Maple Toffee Sauce:
3/4 cup (175 mL) packed dark brown sugar
4 tsp (20 mL) cornstarch
1 cup (250 mL) Ontario Milk
2 tbsp (25 mL) butter
1 tsp (5 mL) maple extract
Instructions
Butter six 3/4-cup (175 mL) ramekins or custard cups; set aside.
In a large bowl, beat together butter, sugar and maple syrup until smooth. Beat in eggs, one at a time. Stir in maple extract and apple.
In a separate bowl, combine flour, baking powder, baking soda, salt and nutmeg. Stir into apple mixture until combined.
Divide batter evenly between ramekins. Place ramekins in a baking dish, such as 13- x 9-inch (3 L) dish. Pour hot water halfway up the sides of ramekins. Bake in 350°F (180°C) oven for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Remove to a wire rack to cool.
Maple toffee sauce:
In a 4-cup (1 L) glass measure, whisk sugar with cornstarch; whisk in milk until smooth. Microwave, uncovered, on High for 2 to 3 minutes or until boiling and thickened, whisking twice during cooking. Stir in butter until melted, then maple extract. Serve with puddings.
Tip: Pudding can be refrigerated for up to 2 days.
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