On Thursday, May 8, 2014 9:46:52 AM UTC-4, wrote:
> My problem was, when I searched on maple pudding, I
> kept getting recipes that would clearly result in a
> solid mass - baked puddings, in other words. And
> just now, when I searched on maple pudding flourless,
> I got steamed puddings and bread puddings. I tried
> the keyword "liquid" and that was even worse. Even
> "custard" gives me recipes for baked pudding.
>
> Here's one - trouble is, it uses maple sugar, which
> may be even pricier than maple syrup:
>
> http://www.cookistry.com/2012/03/maple-pudding.html

I'll bet that you can just substitute a 1/2 cup of maple
syrup (preferable Grade B or Grade A Medium or Dark Amber)
for the maple sugar in that recipe. Decrease the quart
of milk by 1/2 a cup to make up for it if you like.

(Dark) maple syrup and maple sugar are both incredibly
sweet and maple-y. Maple syrup, at least in the USA, has
to be at least 68% sugar, so there's not *that* much
difference.

On a different note, try substituting maple syrup for
molasses in your favorite Indian Pudding (corn-meal
based "pudding")recipe.

--
Silvar Beitel