Get ready to elevate your family’s favourite desserts this Christmas with these three Maple Syrup recipes from the good people at Maple From Canada.

Baked Eggnog Cheesecake with a Ginger and Maple Crust (10 portions)


For the base crust:

  • 1 cup crushed biscuits
  • 1/8 cup pure Canadian maple syrup (preferably amber syrup for its rich taste)
  • 1/3 cup melted butter
  • 1/4 cup stem ginger, chopped

For the cheesecake filling:

  • 600g cream cheese
  • 3/4 cup maple sugar
  • plain flour
  • 1 cup eggnog
  • 3 eggs and 2 yolks
  • 1tsp nutmeg


  • Preheat the oven to 180ºC.
  • Mix together the crushed biscuits, ginger, maple syrup and butter in a bowl, then press into a 9-inch spring mould.
  • Bake for 10-12 minutes until golden, then leave to cool.
  • Blend the cream cheese, maple sugar, eggnog, nutmeg and eggs and fold in the flour to finish.
  • Pour mixture into crust and bake for 40-50 minutes.
  • Remove from the oven, loosen cake rim and allow to cool, then remove the cake ring.
  • Refrigerate for at least 2 hours before serving.
  • Serve with seasonal fruits or a topping of your choice.
Maple Eggnog Creme Brulee

Maple Eggnog Creme Brulee (8 portions)


  • 1 3/4 cups double cream
  • 1.3 cup whole milk
  • 7 egg yolks
  • 1/4 cup pure Canadian maple syrup (preferably amber syrup for its rich taste)
  • 1/4 cup dark rum
  • 1/4 cup brandy
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 4 tsp maple sugar


  • Preheat the oven to 170°C.
  • Pour the double cream, milk, cinnamon, nutmeg, vanilla and maple syrup into a pan.
  • Put the egg yolks in a bowl and whisk for 1 minute until paler in colour and a bit fluffy.
  • Put the pan with the cream on a medium heat and bring almost to the boil.
  • As soon as you see bubbles appear around the edge, take the pan off the heat.
  • Pour the hot cream into the beaten egg yolks, add the brandy and dark rum then stir.
  • Pour hot water into a roasting tin so that it comes up to about 1.5cm on the sides of the dish.
  • Pour the hot cream into ramekins so that they are filled right up to the top.
  • Bake for 45 mins until the mixture is set.
  • To check if the crème brûlées are ready, gently sway the roasting tin. If they wobble like jelly, they are ready.
  • Lift the crème brûlées out of the roasting tin with oven gloves and set them on a wire rack to cool for 15 minutes, then put them in the fridge for 2 to 3 hours to cool completely.
  • When ready to serve, sprinkle the maple sugar over the crème brûlées and spread it out with the back of a spoon to completely cover.
  • Use a blow torch or grill to caramelise the maple sugar. Hold the flame above the maple sugar and keep moving it around until caramelised.
  • Put the crème brûlée back in the fridge for 10 minutes then serve. 
Christmas Cake Maple Ice Cream

Christmas Cake Maple Ice Cream (6-8 portions)


  • 2 1/4 cups double cream
  • 1 tin condensed milk
  • 10 oz left-over Christmas cake, crumbled
  • 1/4 cup pure Canadian maple syrup (preferably golden colour for its delicate flavour)


  • Tip the cream, condensed milk and maple syrup into a large bowl and use an electric whisk to beat until it holds peaks.
  • Add the Christmas cake and use a large spoon to fold it, evenly distributing through the cream mix.
  • Tip into a loaf tin or container and freeze for at least 5 hours, overnight or until frozen solid.
  • Remove from the freezer for 5 minutes before serving, then scoop and enjoy.

For more Maple syrup recipes visit the Maple from Canada website.