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Pouding Chomeur
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Cream and maple syrup drizzled over cake batter for decadent Quebecois pudding from the Depression era.
Ingredients:
  • 2 cups maple syrup
  • 2 cups heavy cream
  • 0.75 cup unsalted butter, at room temperature
  • 0.75 cup white sugar
  • 0.25 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 1 teaspoon baking powder
  • 0.5 teaspoon fine salt
  • 1.75 cups all-purpose flour
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C) and butter a deep baking dish, then place it on a sheet pan.
  • In a deep saucepan over medium-high heat, combine maple syrup and heavy cream and bring to a boil. Remove from heat as soon as it starts to bubble, stir well, and set aside.
  • In a bowl, combine butter and sugar until creamy using a spatula or electric mixer. Add vanilla extract and one egg, mix well. Incorporate the second egg. Stir in baking powder, salt, and flour until just combined.
  • Pour the batter into the prepared dish and generously drizzle the maple-cream sauce on top, leaving a small gap from the top of the dish. Save any leftover sauce for later.
  • Bake the pudding in the center of the preheated oven until golden brown and a toothpick inserted into the center comes out mostly clean, approximately 30 minutes. Allow it to cool for 10 minutes before serving with any remaining maple-cream sauce.

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