Festival à la maison – Recipes: Pouding Chomeur

Pouding Chomeur

RECIPE FOR 1 8 X 8 INCH PAN (6 TO 9 PEOPLE) 

INGREDIENTS 

For the syrup: 

  • 1 cup of maple syrup 
  • 2 cups heavy cream 

For the dough: 

  • ¾ cup unsalted butter, at room temperature 
  • ¾ cup of white sugar 
  • ¼ teaspoon of vanilla extract 
  • 2 eggs, at room temperature 
  • 1 teaspoon of baking powder 
  • ½ teaspoon of fine salt 
  • 1 ¾ cups all-purpose flour 

Preparation:

  1. Preheat oven to 365 degrees F.  
  2. Butter a deep baking dish and place it on a baking sheet. 
  3. Bring the maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. 
  4. Turn off the heat once the mixture begins to bubble, stir and set aside. 
  5. Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. 
  6. Stir in vanilla extract and 1 egg until incorporated. 
  7. Add the other egg. Sprinkle with baking powder, salt and flour. 
  8. Mix with a spatula until the dough is just combined. 
  9. Transfer the dough to the prepared dish and pour 2 cups of the maple cream on top, 
  10. Reserve any additional sauce. 
  11. Bake in the center of a preheated oven until the pudding is golden and a toothpick inserted in the center comes out almost clean, about 30 minutes. 
  12. Let cool for 10 minutes; serve the pudding with the additional maple cream.