poor man's pudding

just came back from Quebec with a suitcase full of maple syrup! and a local recipe for Pouding Chomeur that we converted to Gluten Free with amazing success.

Pouding Chomeur

Topping:
1 1/2 cups maple syrup
3/4 cup water
1 Tbsp butter
Mix syrup & water in saucepan and bring to boil. Remove from heat & add butter.

Batter:
1 1/2 cups GF flour (my flour mix)
      or 1/2 c tapioca starch, 1/3 c sorghum flour, 1/3 c corn flour, 1/3 c white rice flour
1/2 tsp xanthan gum
1 1/2 tsp baking soda
1/2 tsp salt

1/2 c butter
1 c sugar
4 eggs
1 tsp vanilla

Preheat oven to 350F and grease 8x8" glass cake pan.
Mix flour, xantham gum, baking soda & salt and set aside.
Cream butter, add sugar until well mixed. Beat in eggs one at a time. Add vanilla. Mix dry ingredients into wet and pour into a 8"x8" greased glass cake pan. Gently pour maple syrup topping over the batter and bake at 350F for 35 - 45 minutes.
Magical!