Dairy Farmers of Canada

Poor Man's Pudding with Apple and Maple

Nothing says comfort like a bowl of poor man's pudding. Despite its modest beginnings, this classic has been transformed over the years. You will definitely enjoy this version with apples.

  • Prep: 20 min
  • Cooking: 55 min - 1 h
Yields 8 servings
poor man s pudding with apple and maple


  • Sauce
  • 1 1/4 cups (310 mL) 35 % cream
  • 3/4 cup (180 mL) maple syrup
  • 3/4 cup (180 mL) brown sugar
  • Cake
  • 1 1/2 cups (375 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2.5 mL) grated or ground nutmeg
  • Pinch of salt
  • 1/4 cup (60 mL) butter at room temperature
  • 1/2 cup (125 mL) sugar
  • 1 egg at room temperature
  • 1 cup (250 mL) Milk
  • 1 cup (250 mL) apples peeled and cut into small cubes
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Preheat oven to 350 °F (180 °C). Butter a square 8-in (20-cm) baking dish.

In a small saucepan, heat cream, maple syrup and brown sugar until the sugar is dissolved. Set aside.

In a bowl, mix the flour, baking powder, nutmeg and salt. In another bowl, beat the butter and sugar together until the mixture lightens. Add the egg and beat until smooth. Alternate by adding the dry ingredients and the milk. Add the diced apple and pour into the baking dish. Spread with a rubber spatula. Slowly pour the warmed sauce over the batter without mixing it in.

Cook for 50 minutes or longer until a toothpick inserted into the centre of the cake comes out clean. Let cool for 15 minutes. Serve the warm pudding in a soup plate or bowl and then drizzle with the sauce.


Put the baking dish on a baking sheet to prevent spills onto the oven.

You can substitute the 35 % cream with 15 % or 18 % cream.

For a flavour twist:

For the sauce, replace the brown sugar with maple syrup.

For the cake, replace the white sugar with maple sugar and/or the nutmeg with cinnamon.

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Nutritional information

Per serving
Energy: 475 Calories
Protein: 5 g
Carbohydrate: 69 g
Fat: 21 g
Fibre: 1.1 g
Sodium: 66 mg

Top 5 Nutrients

(% DV*)
Calcium: 13 % / 139 mg
Folate: 23 %
Riboflavin: 39 %
Selenium: 23 %
Vitamin A: 23 %