Pouding chomeur

Name: Pouding chomeur
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
Cuisine: Canadian
Ingredients: ½ cup Butter; 1 cup Sugar; 2 Eggs; 1 tsp Vanilla Extract; 2 cups Flour; 1 tsp Baking Powder; 1 1/4 cup Milk; 1 1/2 cup Maple Syrup; 1 1/2 cup Brown Sugar; 1 1/2 cup Single Cream

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Serves 12 597 kcal per serving Prep 20 min Cook 45 min

Ingredients

½ cup Butter
1 cup Sugar
2 Eggs
1 tsp Vanilla Extract
2 cups Flour
1 tsp Baking Powder
1 1/4 cup Milk
1 1/2 cup Maple Syrup
1 1/2 cup Brown Sugar
1 1/2 cup Single Cream

Instructions

Preheat the oven to 160°C / 325°F and grease a 13 x 9 inch baking dish.
In a large bowl, beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the butter mixture in batches, alternating with the milk, mixing gently until a smooth batter forms.
Pour the batter into the prepared dish and level the surface.
To make the sauce, place the maple syrup, brown sugar, cream and butter in a large saucepan. Bring to the boil over medium heat, stirring constantly. Reduce the heat and simmer for about 2 minutes, until slightly thickened.
Carefully pour the hot sauce evenly over the batter without stirring.
Bake for about 35 minutes, until the top is lightly golden and a skewer inserted into the cake portion comes out clean.
Allow to cool slightly before serving. Serve warm, optionally with cream or ice cream.

Tips

Pour the hot maple or brown sugar syrup over the cake batter right before putting it in the oven; don’t stir it in.
The syrup will sink to the bottom during baking, creating a delicious, sticky sauce underneath the sponge.
Use a deep baking dish to prevent the bubbling syrup from overflowing in your oven.

Variations

Maple Pure: Use 100% pure maple syrup instead of brown sugar syrup for the ultimate Quebec experience.
Chocolate: Add cocoa powder to the batter for a rich chocolate sponge version.

Storage

Store at room temperature for 1 day or in the fridge for 3 days. Reheat in the microwave to make the sauce molten again.

Serving Suggestions

Serve warm with a large scoop of vanilla ice cream or a splash of cold heavy cream.
Enjoy as a classic French-Canadian comfort dessert during the winter months.