Directions
- 1Start by making the syrup: combine brown sugar, water, Quebec pure maple syrup, and flour in a pot.
- 2Stir the syrup mixture and bring it to a boil on the stove.
- 3In a separate bowl, prepare the dry ingredients: combine all-purpose flour, baking powder, and a pinch of salt, then set aside.
- 4In another bowl, cream together room temperature butter and sugar until light and fluffy.
- 5Add two eggs to the creamed butter and sugar mixture, mixing well.
- 6Pour in 3/4 cup of milk and 1 teaspoon of vanilla, mixing again.
- 7Gradually mix the wet ingredients into the dry ingredients, starting slowly until just incorporated, then finish mixing with a spatula.
- 8Grease a baking dish with butter.
- 9Spread the cake batter evenly at the bottom of the greased dish.
- 10Pour the prepared syrup directly over the cake batter in the dish.
- 11Bake in a preheated oven at 425°F (220°C) for at least 30 to 40 minutes, or until the top is golden.
- 12Allow the Pouding Chômeur to cool down before serving to allow the syrup to thicken and prevent burns.
Ingredients
- 2 cups brown sugar
- 1.5 cups water
- 0.5 cup Quebec pure maple syrup
- 1 tablespoon flour
- 1.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 1 pinch salt
- 0.5 cup butter
- 1 cup sugar
- 2 eggs
- 0.75 cup milk
- 1 teaspoon vanilla
Equipment
stovespatulaoven
Tips
- Do not worry too much about presentation as this is not a dessert where presentation is key.
- Let the pudding cool off before serving to avoid burns.
- Scoop the pudding upside down to get the syrup from the bottom.
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