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. Source: James McNairs Custards, Mousses, & Puddings Posted to MM-Recipes Digest V4 #049 by Linda Place on Feb 17, 1997.