Instructions
Preheat your oven to 325°F (160°C). Grease a 13-inch by 9-inch baking pan. Set it aside.
In a large mixing bowl, beat 0.5 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer until light and fluffy. This should take about 2-3 minutes.
Add the 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
In a separate medium bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking powder.
Add the dry flour mixture and 1.25 cups milk to the butter mixture alternately. Begin and end with the flour mixture. Mix until just combined and smooth. Do not overmix the batter.
Pour the cake batter evenly into the prepared 13-inch by 9-inch baking pan.
To prepare the maple sauce, combine 1.5 cups pure maple syrup, 1.5 cups firmly packed light brown sugar, 1.5 cups light cream, and 0.333 cup unsalted butter in a large saucepan.
Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. This prevents burning the bottom.
Once boiling, reduce the heat to low. Gently simmer the sauce for 2 minutes, stirring occasionally. The sauce will thicken slightly.
Carefully pour the hot maple sauce evenly over the cake batter in the pan. Do not stir or mix the sauce into the batter.
Bake the pudding in the preheated oven for approximately 35 minutes.
The pudding is done when the top is light brown. A toothpick inserted into the cake part, not the sauce, should come out clean.