Instructions: Bring syrup to a boil and pour into a generously butter 8 x 8 x 2" baking dish. Let stand in a warm place. With a large spoon or blending fork, beat butter, sugar and egg together until creamy.

Mix remaining dry ingredients and add with the milk to creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all are joined together. This is easy because the dough gets very soft when it comes in contact with the hot syrup.

Bake at 350 degrees F for 30 minutes, or until golden brown. When done, invert on a platter or serve directly from pan.

NOTES : This is sort of a quick upside-down cake and a must in the sugaring season in Eastern Canada. It should be served hot with cold rich cream poured on top. As a variation, add some chopped walnuts to the hot syrup.

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.