Directions
- 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.
- 2Stir the syrup mixture and bring it to a boil on the stove.
- 3Combine 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.
- 4Cream together half a cup of room temperature butter and one cup of sugar.
- 5Add two eggs, three-quarter cup of milk, and one teaspoon of vanilla to the creamed butter and sugar, and mix well.
- 6Combine the wet and dry ingredients, mixing slowly at first until incorporated, then use a spatula to finish.
- 7Grease the dish with a bit of butter.
- 8Spread the cake batter evenly at the bottom of the greased dish.
- 9Pour the prepared syrup directly on top of the cake batter.
- 10Bake in an oven preheated to 425 degrees Fahrenheit for at least 30 to 40 minutes, or until the top is golden.
- 11Let the Pouding Chômeur cool off before serving.
- 12To serve, scoop it upside down to get the cake and the thickened syrup from the bottom.
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, room temperature
- 1 cup sugar
- 2 eggs
- 0.75 cup milk
- 1 teaspoon vanilla
Equipment
stovespatulaoven
Tips
- Let the pudding cool off before serving as it is very hot.
- This dessert is not primarily about presentation.
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