A spoonable riff on the classic Canadian butter tart, baked into a warm pudding with maple syrup, brown butter and candied ginger.
The butter tart is one of Canada's most genuinely native desserts, dating back to community cookbooks from Ontario in the early 20th century, built on the country's maple syrup and dairy pantry. This pudding takes the same custard-like maple and brown butter filling and bakes it as a shared dish rather than individual pastry shells, with a handful of chopped candied ginger folded in for warmth and bite against the sweetness. The technique that defines a good butter tart filling carries over directly: butter is browned first until it smells nutty, then whisked with maple syrup, brown sugar, egg and a splash of vinegar, which keeps the finished pudding from tasting flat and one-note sweet. Baked in a water bath, the pudding sets to a soft, barely-jiggling custard with a slightly caramelized top, similar to the way a good butter tart filling turns gooey rather than firm. This is a home-style adaptation, not a substitute for a proper pastry butter tart, but it keeps the flavor identity that makes the original recognizable — dark maple syrup, browned butter, a touch of vinegar for balance — while being easier to portion for a crowd straight from the baking dish.
Serves 6
Melt butter in a light-colored saucepan over medium heat, swirling until it turns amber and smells nutty, about 5 minutes. Pour into a bowl to stop cooking and cool for 5 minutes.
Watch the butter closely once it starts foaming — it goes from browned to burnt in under a minute.
Whisk the browned butter with maple syrup and brown sugar until smooth. Add eggs one at a time, whisking well after each, then whisk in cream, vinegar, vanilla and salt.
Stir in the chopped candied ginger and pecans if using, distributing them evenly through the custard.
Pour the custard into a buttered 8-inch baking dish. Place the dish inside a larger roasting pan and pour hot water into the outer pan to reach halfway up the sides.
Bake at 160°C (325°F) for 40 to 45 minutes, until the edges are set but the center still jiggles slightly when nudged.
Remove from the water bath and cool for at least 20 minutes. Serve warm or at room temperature with a spoon, ideally with whipped cream.
Use Grade A dark, robust maple syrup rather than a light amber grade — the deeper flavor is what makes this taste like a real butter tart.
Don't skip the vinegar; it cuts through the sweetness the same way it does in traditional butter tart filling.
If your candied ginger is very sticky, toss it in a spoonful of flour before folding it in so it doesn't clump.
Raisin classic: swap the candied ginger for soaked raisins for a filling closer to the traditional butter tart.
Bourbon: add a tablespoon of bourbon with the vanilla for a boozier version.
Individual tarts: bake in buttered ramekins set in the water bath for 25 to 30 minutes instead of one large dish.
Cover and refrigerate for up to 4 days. Serve cold, at room temperature, or warm gently in a low oven for 10 minutes — avoid the microwave, which can make the custard weep.
The butter tart is widely credited to early 20th-century Ontario community cookbooks, with a filling built on the maple syrup and dairy that were abundant in rural Canadian kitchens. This pudding keeps that same maple-butter filling but bakes it as a single custard rather than in pastry shells.
You can, but the flavor will be noticeably milder. Dark or Grade A robust syrup gives the pudding its characteristic deep maple taste.
This usually means the browned butter was still too hot when whisked with the eggs. Let it cool for a full 5 minutes before combining.
It's not recommended — without it, the edges will overcook and turn rubbery before the center sets, since custards need gentle, even heat.
Per serving (160g / 5.6 oz) · 6 servings total
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