1Start by making the syrup: Combine two cups of brown sugar, one and a half cups of water, half a cup of Quebec pure maple syrup, and a tablespoon of flour.
2Start by making the syrup: Combine two cups of brown sugar, one and a half cups of water, half a cup of Quebec pure maple syrup, and a tablespoon of flour.
3Start by making the syrup: Combine two cups of brown sugar, one and a half cups of water, half a cup of Quebec pure maple syrup, and a tablespoon of flour.
4Stir the syrup mixture and bring it to a boil on the stove.
5Stir the syrup mixture and bring it to a boil on the stove.
6Stir the syrup mixture and bring it to a boil on the stove.
7Combine the dry ingredients: one and a half cups of all-purpose flour, two and a half teaspoons of baking powder, and a pinch of salt. Set aside.
8Combine the dry ingredients: one and a half cups of all-purpose flour, two and a half teaspoons of baking powder, and a pinch of salt. Set aside.
9Combine the dry ingredients: one and a half cups of all-purpose flour, two and a half teaspoons of baking powder, and a pinch of salt. Set aside.
10Cream together half a cup of room temperature butter and one cup of sugar.
11Cream together half a cup of room temperature butter and one cup of sugar.
12Cream together half a cup of room temperature butter and one cup of sugar.
13Add two eggs, three-quarter cup of milk, and one teaspoon of vanilla to the creamed butter and sugar, and mix well.
14Add two eggs, three-quarter cup of milk, and one teaspoon of vanilla to the creamed butter and sugar, and mix well.
15Add two eggs, three-quarter cup of milk, and one teaspoon of vanilla to the creamed butter and sugar, and mix well.
16Combine the wet and dry ingredients, mixing slowly at first until incorporated, then use a spatula to finish.
17Combine the wet and dry ingredients, mixing slowly at first until incorporated, then use a spatula to finish.
18Combine the wet and dry ingredients, mixing slowly at first until incorporated, then use a spatula to finish.
19Grease the dish with a bit of butter.
20Grease the dish with a bit of butter.
21Grease the dish with a bit of butter.
22Spread the cake batter evenly at the bottom of the greased dish.
23Spread the cake batter evenly at the bottom of the greased dish.
24Spread the cake batter evenly at the bottom of the greased dish.
25Pour the prepared syrup directly on top of the cake batter.
26Pour the prepared syrup directly on top of the cake batter.
27Pour the prepared syrup directly on top of the cake batter.
28Bake in an oven preheated to 425 degrees Fahrenheit for at least 30 to 40 minutes, or until the top is golden.
29Bake in an oven preheated to 425 degrees Fahrenheit for at least 30 to 40 minutes, or until the top is golden.
30Bake in an oven preheated to 425 degrees Fahrenheit for at least 30 to 40 minutes, or until the top is golden.
31Let the Pouding Chômeur cool off before serving.
32Let the Pouding Chômeur cool off before serving.
33Let the Pouding Chômeur cool off before serving.
34To serve, scoop it upside down to get the cake and the thickened syrup from the bottom.
35To serve, scoop it upside down to get the cake and the thickened syrup from the bottom.
36To serve, scoop it upside down to get the cake and the thickened syrup from the bottom.
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, room temperature
0.5 cup butter, room temperature
0.5 cup butter, room temperature
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
Let the pudding cool off before serving as it is very hot.