Pouding chômeur
A rich, self-saucing cake-like pudding with a rich maple-flavoured syrup.
YIELDS
4
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 1/2 cup cold unsalted butter, cut into pieces
- 1/2 cup milk
Sauce
- 1 cup maple syrup
- 1 cup packed light brown sugar
- 1/2 cup water
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Directions
Cake
- Preheat the oven to 350º F.
- Lightly grease four individual mini-cocotte, ramekins or other ovenproof dishes and place them onto a baking tray.
- Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the butter and use a pastry cutter or your fingertips to work the butter into the flour until a rough, crumbly mixture – similar to thick breadcrumbs, or damp sand, is achieved.
- Add the milk, and stir just until the mixture comes together.
- Spoon this into the prepared smaller baking dishes. Set aside while you prepare the sauce.
Sauce
- Combine the maple syrup, brown sugar, water, butter, and vanilla in a pan and bring to a boil over high heat, stirring occasionally.
- Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins.
Bake and Serve
- Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out almost clean.
- Remove from the oven and let the puddings cool for about 15 minutes before serving (be careful the syrup is hot!).
- Serve and enjoy!
