Pouding Chômeur

40 mins
Serves 1
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Directions

  1. 1Start by making the syrup: combine brown sugar, water, Quebec pure maple syrup, and flour in a pot.
  2. 2Start by making the syrup: combine brown sugar, water, Quebec pure maple syrup, and flour in a pot.
  3. 3Start by making the syrup: combine brown sugar, water, Quebec pure maple syrup, and flour in a pot.
  4. 4Stir the syrup mixture and bring it to a boil on the stove.
  5. 5Stir the syrup mixture and bring it to a boil on the stove.
  6. 6Stir the syrup mixture and bring it to a boil on the stove.
  7. 7In a separate bowl, prepare the dry ingredients: combine all-purpose flour, baking powder, and a pinch of salt, then set aside.
  8. 8In a separate bowl, prepare the dry ingredients: combine all-purpose flour, baking powder, and a pinch of salt, then set aside.
  9. 9In a separate bowl, prepare the dry ingredients: combine all-purpose flour, baking powder, and a pinch of salt, then set aside.
  10. 10In another bowl, cream together room temperature butter and sugar until light and fluffy.
  11. 11In another bowl, cream together room temperature butter and sugar until light and fluffy.
  12. 12In another bowl, cream together room temperature butter and sugar until light and fluffy.
  13. 13Add two eggs to the creamed butter and sugar mixture, mixing well.
  14. 14Add two eggs to the creamed butter and sugar mixture, mixing well.
  15. 15Add two eggs to the creamed butter and sugar mixture, mixing well.
  16. 16Pour in 3/4 cup of milk and 1 teaspoon of vanilla, mixing again.
  17. 17Pour in 3/4 cup of milk and 1 teaspoon of vanilla, mixing again.
  18. 18Pour in 3/4 cup of milk and 1 teaspoon of vanilla, mixing again.
  19. 19Gradually mix the wet ingredients into the dry ingredients, starting slowly until just incorporated, then finish mixing with a spatula.
  20. 20Gradually mix the wet ingredients into the dry ingredients, starting slowly until just incorporated, then finish mixing with a spatula.
  21. 21Gradually mix the wet ingredients into the dry ingredients, starting slowly until just incorporated, then finish mixing with a spatula.
  22. 22Grease a baking dish with butter.
  23. 23Grease a baking dish with butter.
  24. 24Grease a baking dish with butter.
  25. 25Spread the cake batter evenly at the bottom of the greased dish.
  26. 26Spread the cake batter evenly at the bottom of the greased dish.
  27. 27Spread the cake batter evenly at the bottom of the greased dish.
  28. 28Pour the prepared syrup directly over the cake batter in the dish.
  29. 29Pour the prepared syrup directly over the cake batter in the dish.
  30. 30Pour the prepared syrup directly over the cake batter in the dish.
  31. 31Bake in a preheated oven at 425°F (220°C) for at least 30 to 40 minutes, or until the top is golden.
  32. 32Bake in a preheated oven at 425°F (220°C) for at least 30 to 40 minutes, or until the top is golden.
  33. 33Bake in a preheated oven at 425°F (220°C) for at least 30 to 40 minutes, or until the top is golden.
  34. 34Allow the Pouding Chômeur to cool down before serving to allow the syrup to thicken and prevent burns.
  35. 35Allow the Pouding Chômeur to cool down before serving to allow the syrup to thicken and prevent burns.
  36. 36Allow the Pouding Chômeur to cool down before serving to allow the syrup to thicken and prevent burns.

Ingredients

  • 2 cups brown sugar
  • 2 cups brown sugar
  • 2 cups brown sugar
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 0.5 cup Quebec pure maple syrup
  • 0.5 cup Quebec pure maple syrup
  • 0.5 cup Quebec pure maple syrup
  • 1 tablespoon flour
  • 1 tablespoon flour
  • 1 tablespoon flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 2.5 teaspoons baking powder
  • 2.5 teaspoons baking powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.75 cup milk
  • 0.75 cup milk
  • 0.75 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 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.