A rich maple pouding chômeur featuring Quebec maple syrup, a warm, indulgent dessert to share.
Ingredients
- 1 can (540 ml) dark maple syrup, robust taste
- 2 cups (500 ml) 35% cooking cream
- ½ cup (125 ml) salted butter
- ½ cup (112 g) granulated maple sugar
- 1½ cups (170 g) flour
- 2 tsp (10 g) baking powder
- 1 tsp (5 ml) vanilla extract
- 2 eggs
- ¾ cup (180 ml) milk
Preparation
- Preheat oven to 350°F (180°C).
- In a saucepan, heat the maple syrup and cream until just boiling. Remove from heat.
- In a bowl or mixer, cream the butter and maple sugar.
- In another bowl, combine flour and baking powder.
- Add eggs to the butter mixture, then vanilla, beating until smooth.
- Alternate adding the flour mixture and milk, mixing gently.
- Pour the batter into a deep baking dish (a 6 × 8 in. Pyrex dish works well). Slowly pour the maple cream mixture around the edges.
- Bake 35–40 minutes, or until a toothpick inserted in the cake comes out clean. To keep extra sauce, partially cover the dish during baking.
Tip: The liquid may bubble over — place your dish on a baking sheet to protect the oven.
