Ease of preparation: Easy
Yield: 4 ramekins
Ingredients:
Maple sauce
¾ cup (180 ml) maple syrup
¾ cup (180 ml) brown sugar
1 ¼ cup (300 ml) boiling water
9 tablespoons (135 ml) butter
½ teaspoon (2.5 ml) salt
Cake
1/3 cup (80 ml) butter, room temperature
½ cup (120 ml) sugar
2 eggs
1 teaspoon (5 ml) vanilla
½ cup (120 ml) whole milk
1 cup (240 ml) flour
2 teaspoons (10 ml) baking powder
½ teaspoon (2.5 ml) salt
Maple whiskey whipped cream
1 ½ cup (360 ml) heavy cream
2 tablespoons (30 ml) creamy maple whiskey
Method:
Let’s get baking!
Preheat the oven to 350 F (175 C).
For the sauce, in a saucepan add maple syrup, brown sugar, and water and heat over medium. When the mixture starts to gently boil, add butter and salt and whisk to combine. Turn heat down to low and let simmer until the sauce is reduced by half.
For the cake, cream butter with sugar. Add eggs, vanilla, and milk and mix thoroughly.
To a separate bowl, whisk flour with baking powder and salt. Gradually add dry ingredients to butter mixture, fold and stir until just combined.
Carefully pour the hot, thickened sauce into 4 large greased single-serving ramekins. Pour the cake batter over the sauce and agitate ramekins to even the batter out. Bake for 15-20 minutes or until toothpick inserted in the centre comes out clean.
For the maple whiskey whipped cream, pour cold heavy cream and maple whiskey into a cold bowl and beat with a hand mixer until thick.
To finish, flip ramekins over onto plates and serve warm, drizzled with sauce, and topped with maple whiskey whipped cream.
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