Pouding Chômeur

40 mins
Serves 1
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Directions

  1. 1Combine brown sugar, water, maple syrup, and one tablespoon of flour in a pot.
  2. 2Combine brown sugar, water, maple syrup, and one tablespoon of flour in a pot.
  3. 3Combine brown sugar, water, maple syrup, and one tablespoon of 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, mix together the all-purpose flour, baking powder, and a pinch of salt.
  8. 8In a separate bowl, mix together the all-purpose flour, baking powder, and a pinch of salt.
  9. 9In a separate bowl, mix together the all-purpose flour, baking powder, and a pinch of salt.
  10. 10Cream together the room temperature butter and sugar.
  11. 11Cream together the room temperature butter and sugar.
  12. 12Cream together the room temperature butter and sugar.
  13. 13Add two eggs, 3/4 cup of milk, and a teaspoon of vanilla to the creamed butter and sugar mixture, and mix well.
  14. 14Add two eggs, 3/4 cup of milk, and a teaspoon of vanilla to the creamed butter and sugar mixture, and mix well.
  15. 15Add two eggs, 3/4 cup of milk, and a teaspoon of vanilla to the creamed butter and sugar mixture, and mix well.
  16. 16Slowly combine the wet and dry ingredients until just incorporated, then finish mixing with a spatula.
  17. 17Slowly combine the wet and dry ingredients until just incorporated, then finish mixing with a spatula.
  18. 18Slowly combine the wet and dry ingredients until just incorporated, then finish mixing with a spatula.
  19. 19Grease a baking dish with butter.
  20. 20Grease a baking dish with butter.
  21. 21Grease a baking dish with butter.
  22. 22Spread the cake batter evenly at the bottom of the greased baking dish.
  23. 23Spread the cake batter evenly at the bottom of the greased baking dish.
  24. 24Spread the cake batter evenly at the bottom of the greased baking dish.
  25. 25Pour the prepared syrup directly on top of the cake batter in the baking dish.
  26. 26Pour the prepared syrup directly on top of the cake batter in the baking dish.
  27. 27Pour the prepared syrup directly on top of the cake batter in the baking dish.
  28. 28Bake in an oven preheated to 425 degrees Fahrenheit for 30 to 40 minutes, or until the top is golden.
  29. 29Bake in an oven preheated to 425 degrees Fahrenheit for 30 to 40 minutes, or until the top is golden.
  30. 30Bake in an oven preheated to 425 degrees Fahrenheit for 30 to 40 minutes, or until the top is golden.
  31. 31Let the Pouding Chômeur cool down before serving.
  32. 32Let the Pouding Chômeur cool down before serving.
  33. 33Let the Pouding Chômeur cool down before serving.

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

stovemixing bowlspatulabaking dishoven

Tips

  • Do not worry about presentation.
  • Scoop it upside down to serve.
  • Allow the pudding to cool off before eating.