Pioneer Pudding is a North American version of Sticky Toffee Pudding, where the flavour of maple syrup sings.
ingredients
Cornbread
Pudding
directions
Preheat oven to 350 F.
Whisk together buttermilk, sour cream and egg.
In a separate bowl combine remaining ingredients except butter. Stir into buttermilk mixture and stir in butter.
Pour into a greased 9-inch square baking pan and bake for 25 minutes.
Crumble cornbread and toast lightly in a 350 oven for 15 minutes, stirring occasionally. Transfer to a large bowl.
Line the bottom of a 10-inch springform pan with parchment paper and grease sides.
Over medium heat, bring cream, maple syrup, molasses, salt, vanilla and spices up to a simmer.
In a separate bowl whisk whole egg and yolks together. Gradually add hot cream to eggs, whisking constantly.
Pour mixture over cornbread and let soak for 15 minutes.
Pour mixture into springform pan and place in a baking dish with a lip. Pour in an inch of boiling water around the springform and cover baking pan with plastic wrap and then foil, to seal in water. Bake at 350 F for 45-55 minutes, until center springs back when touched.
Allow to cool for 30 minutes before slicing.