Lara and Tom
Give your dessert a clever name – and tell us about your recipe.
Sugarbush Pudding Delights – We started with a recipe for golden syrup steamed puddings but added a Wisconsin twist by using homemade maple syrup instead. We also added crushed walnuts for a bit of crunch and texture.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
We weren't sure what to use to cook the puddings. The recipe suggested ramekins or teacups, and we had neither. We decided to try a metal muffin tin and see what happened. We worried that the puddings might crumble when we flipped them, but they stayed together well. The finished product smelled so good that we had to taste one before we snapped a picture.
How did you add a Wisconsin twist to your flavors or decoration?
We made our sauce from maple syrup we cooked in the family sugar shack this past spring. We also decided to top our pudding with ice cream to make all Wisconsinites proud!
How did you do?