Pouding chômeur — a beloved Québécois dessert of soft cake baked in a hot maple-cream sauce that bubbles up around it. Sweet, sticky and utterly comforting served warm.
- 1 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 cups Flour
- 1 tsp Baking Powder
- 1 1/4 cup Milk
- 1 1/2 cup Maple Syrup
- 1 1/2 cup Brown Sugar
- 1 1/2 cup Single Cream
- 1/3 cup Butter
Tags:
PuddingVideo
Preparation
- In a large bowl, beat the butter and sugar with an electric mixer until light.
- Add the eggs and vanilla and mix.
- In another bowl, mix the flour and baking powder.
- Alternately add the flour mixture and the milk to the butter mixture.
- Pour into a 13x9-inch greased pan.
- For the maple sauce, bring the syrup, brown sugar, cream and butter to the boil in a large casserole, stirring constantly.
- Reduce the heat and gently cook for 2 minutes, or until the sauce has reduced a little.
- Gently pour the sauce over the cake.
- Bake at 325°F (160°C) for about 35 minutes, or until the cake is light brown and a toothpick inserted comes out clean.
