Maple Pudding is an easy homemade pudding recipe made with pure maple syrup. This simple recipe is a great no-bake dessert or make-ahead option for holiday desserts.
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Maple Pudding
Today’s recipe is Maple Pudding and it’s made with pure maple syrup for one of the most delectable maple desserts 🍁
Here in New England, pure maple syrup is prevalent and is just as popular as it is in Canada. I’m definitely a maple syrup snob and that “pancake syrup” stuff will never fly.
What You Need To Know About This Easy Pudding Recipe:
While it seems like a simple dessert, it still satisfies that sweet tooth! It’s incredibly easy to make, it’s a no-bake recipe, and it’s *mostly* naturally sweetened aside from a couple tablespoons of brown sugar.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Maple pudding is great on its own but topping it with homemade whipped cream makes it a little extra special. This pudding recipe is also the base of a pudding pie recipe that I’ll be posting soon – so stay tuned.
You don’t want to miss it because maple syrup desserts might be the best thing to happen this year!
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Ingredients for Maple Pudding
- Pure Maple Syrup – do not use artificially flavored pancake syrup for this pudding recipe. Only pure maple syrup will do!
- Half & Half – you can also use whole milk or a combination of cream and milk but don’t use fat-free half & half.
- Eggs – whole eggs, not just the yolks.
- Light Brown Sugar – just a little bit, most of the sweetness and flavor comes from the pure maple syrup.
- Cornstarch – to help thicken the pudding. Tapioca flour/starch can be used for a corn-free pudding.
- Flavor – butter, fine sea salt, and pure vanilla extract.
Can I make dairy free pudding?
If you want to make a dairy-free maple pudding, I’d suggest using Silk Dairy Free Heavy Cream. It’s got a slight coconut taste but not nearly as strong as canned, full-fat coconut milk. Silk’s dairy-free heavy cream also got the fat content you want in a pudding to make it rich and creamy.
And this isn’t a sponsored post by Silk, it’s just a product that I personally use and prefer.
Equipment Needed to Make Homemade Pudding
- Sauce Pan
- Measuring cups/spoons
- Whisk
- Serving Bowl or individual serving jars or bowls
- Plastic Wrap or Wax Paper
How to Make Pudding with Pure Maple Syrup
Step 1. Add the maple syrup, half & half, eggs, brown sugar, cornstarch, and salt to a medium saucepan. Whisk all of the ingredients together until completely combined.
Step 2. Heat over medium-low heat and whisk (almost continuously) until the custard is thick like a pudding. This step may take 20 minutes (or even longer depending on your stovetop). When the custard is thick, remove from the heat and whisk in the vanilla extract and butter. Continue whisking until the butter is melted.
Step 3. Transfer the pudding to a serving bowl or individual serving jars and place a piece of plastic wrap or wax paper directly on top of the pudding (to keep a skin from forming). Chill completely before serving.
Tips for Making Pudding from Scratch
- Don’t stop whisking the pudding for longer than a few seconds at a time. Pudding that cooks to the bottom of the pan will create lumps and can get rubbery.
- Press the plastic wrap or wax paper right on the surface of the pudding. If you leave any air between the plastic/wax, the pudding will form a “skin” on top instead of staying creamy.
- Serve chilled and it’s even better with a little whipped cream!
- Pour the pudding into a baked pie shell as soon as the pudding is done cooking if you’re making a pudding pie.
Other Homemade Pudding Recipes To Try
- Bailey’s Chocolate Pudding
- Coconut Custard (dairy-free coconut pudding)
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Homemade Maple Pudding Recipe
Ingredients
- 1 cup pure maple syrup see notes
- 2 cups half & half
- 2 large eggs
- ¼ cup light brown sugar
- ¼ cup cornstarch
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter room temperature and cubed
Instructions
- Add the maple syrup, half & half, eggs, brown sugar, cornstarch, and salt to a medium saucepan and whisk all of the ingredients together until completely combined.
- Heat over medium-low heat and whisk (almost continuously) until the custard is thick like a pudding. This step may take 20 minutes (or even longer depending on your stovetop). When the custard is thick, remove from the heat and whisk in the vanilla extract and butter. Continue whisking until the butter is melted.
- Transfer the pudding to a serving bowl or individual dishes and place a piece of plastic wrap or wax paper directly on top of the pudding (to keep a skin from forming). Chill completely before serving.
Video
Notes
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
So yummy! Trying recipes with pure maple syrup instead of granulated sugar. This is a keeper!
Thank you Freida!
I had extra homemade Spruce Tip Syrup that I had made in May. Looking for a new recipe in which to use it, I came across this Maple Syrup recipe, so used my Spruce Tip Syrup instead. What a delicious, smooth delight. I froze the pudding in 4 ounce jars and have been enjoying it as ice cream. Great treat.
Hi! This looks divine! Is it possible to sub anything for the cornstarch? Maybe arrowroot starch? Thanks in advance!
Thank you! Tapioca starch/flour would be a great sub for the cornstarch.
This is delicious! I had 2 cups of whole milk and 4 egg yolks hanging out in the fridge looking for a purpose in life, and it turns out it was this! I used extra dark maple syrup and the pudding is sweet and maple-y! Thanks!
Thank you, I’m so glad you enjoyed it!
OMG! This is one of the best things I’ve ever tasted! I followed the recipe except I tempered the eggs; I also added a teaspoon of real maple extract to boost the maple flavor. This is a recipe I will save, thanks!!
I’m glad you loved it! It’s definitely a unique dessert for maple lovers!