Christmas may seem but a distant memory and summer so far away, but that doesn't mean you should let your pudding tin gather dust in the kitchen cupboard. This maple pudding cake in soft and sweet and lovely served either warm with custard, or cold with a cup of tea. Perfect for the grey and damp days that seem so frequent at this time of year. ;-)
Prep time: 15 Mins
Baking time: 50-55 Mins
60g Plain Flour
1tsp Baking Powder
100g Ground Almonds
50g Light Muscovado Sugar
135ml Vegetable Oil
2 Large Eggs (Beaten)
100g Maple Syrup (Plus extra for drizzling)
1tsp Vanilla Extract
200g Soaked Mixed Fruit (You can pick up pre-soaked dried fruit easily in most supermarkets)
The Zest of 1 Unwaxed Lemon
This is such a quick and easy one to make, so let's get started. Preheat the oven to 180C/350F/Gas 4, grease a medium sized (16cm in diameter) pudding tin and line the base with a little disc of baking paper. Add the flour, baking powder, almonds and sugar to a large mixing bowl and mix briefly to combine. Make a well in the centre and add the oil, beaten eggs, maple syrup and vanilla extract. Mix well until evenly combined, then fold through the mixed fruit and lemon zest.
Drizzle a little maple syrup into the base of your tin. Pour the cake mixture into your prepared tin and bake in the centre of the oven for around 50-55 minutes, until a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave in the tin for 15 minutes.
Run a flat bladed knife around the edge of the cake to release it, then upturn onto a heatproof plate or dish. Carefully peel off the disc of paper, finish with a final drizzle of maple syrup and the pudding cake is ready! Huzzah!