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Pudding Chomeur

Prep Time
15 min
Cook Time
30 min

Makes 8 individual desserts.

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ingredients

Cake

1 ½
cups all-purpose flour
½
cup granulated sugar
1 ½
tsp baking powder
1
pinch salt
½
cup cold unsalted butter, cut into pieces
1
cup 2% milk

Sauce

1
cup maple syrup
1
cup packed light brown sugar
½
cup water
¼
cup unsalted butter
1
tsp vanilla extract
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directions

Notes

Pudding Chomeur is best served right after baking.

Step 1

Preheat the oven to 350ºF (180ºC). Lightly grease 8 individual (5-ounce/150 mL) ramekins or other ovenproof dishes and place them onto a baking tray.

Step 2

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 – small bits of butter may be visible, but that is OK. Add the milk and stir until the mixture comes together – it will be sloppy. Spoon this into the prepared baking dishes.

Step 3

To prepare the sauce, bring the maple syrup, brown sugar, water, butter and vanilla up to a boil over high heat in a medium saucepan, stirring occasionally. Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins – it will seem like a lot of syrup, but that is expected (half will bake into the cake and half will thicken into a sauce at the bottom…magic!). Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out clean. Let the puddings cool for about 15 minutes before serving (that syrup is hot!)

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