Instructions: Canadian food writer Anita Stewart shared this recipe that she gathered at LEscapade, an inn at Mont Tremblant, Quebec. With a few modifications, it has become one of my standby quick-and-easy desserts. The sauce poured over the top ends up on the bottom.

Preheat an oven to 350 degrees F. Butter a 2-quart glass casserole or other baking dish.

In a bowl, combine the sugar, flour, baking powder, and salt and stir to mix well. Whisk in the milk and 1/4 cup of the butter to blend well. Scrape the fairly stiff batter into the prepared baking dish.

In a saucepan, bring the syrup to a boil. Remove from the heat and stir in the remaining 1/4 cup butter and the vanilla. Immediately pour the mixture over the pudding batter. Bake until puffy, bubbling, and golden brown, 35 to 45 minutes.

Serve warm. Offer creme fraiche or a pitcher of cream for topping the pudding at the table.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.