Good morning from Mount Holly! Our maple syrup is boiled over a wood fire, a tradition that goes back seven generations in our family and all the way to Grandpa Hawkins. Every bottle carries a little of that history, and every Monday we love finding new ways to bring it to your table. This week, we're putting it to work in a dessert the whole family will fight over: Banana Maple Pudding. It starts with a smooth, creamy vanilla custard, sweetened with pure maple syrup instead of white sugar. Then we fold in ripe, sliced bananas and finish each glass with a sprinkle of graham cracker crumbs for a little crunch. The maple adds a warm, caramel-y depth that plain sugar just can't match, and it tastes like something your grandmother would have made, with a Vermont twist. A few tips: - Use ripe, spotty bananas. They're sweeter and give the best flavor. - Dark robust maple syrup brings the deepest maple taste. - Make it ahead. The pudding needs a couple of hours to chill and set, so it's perfect for the day before a family supper or a gathering. - Wait to add the graham cracker crumbs until just before serving so they stay crunchy. It's an easy dessert for a cool fall evening, and it's just as good served in little glasses for company as it is spooned straight from the bowl on a quiet night at home. Need syrup? Order our small-batch, wood-fired maple syrup online anytime at plewfarm.com and we'll get it on its way to your kitchen. We'd love to hear how yours turns out. Send us a photo or tag us, because there's nothing we like better than seeing our syrup on your table. |
