Maple Pouding Chomeur
Yesterday our Christmas dinner dessert was inspired by our holiday in Quebec three months ago; Maple Pouding Chomeur! (Literal meaning; Poor man’s pudding!) We ate this in Quebec City at a wonderful authentic Quebecóis restaurant called “La Buche”. I served it with vanilla bean ice cream just as they did, and it was heavenly! This was my first time making it, but I assure you not my last! Thank you so much to the lovely member of this wonderful group who a few months ago shared their recipe for this sublime dessert! Happy Boxing Day!
More Photos From Jo-Anne Dulcie Maurits (click to enlarge)
Recipe:
Ingredients:
For the Maple Sauce:
1 cup real maple syrup
1 cup brown sugar
½ cup water
3 tbsp butter
1 tsp vanilla extract
For the Cake Batter:
1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
2/3 cup very cold butter, cut in small pieces
2/3 cup milk
1 tsp vanilla extract
Instructions:
To prepare the Maple Sauce:
-In a medium sized pan simmer all of the ingredients in the sauce for 3 or 4 minutes.
-Set aside to cool to lukewarm.
To prepare the Cake:
-Begin by greasing a 9×9 inch baking pan with butter very well.
-Combine the flour, baking powder, salt and sugar.
-Using a pastry cutter or two knives (or your fingers) cut in the cold butter into the flour mixture until it resembles a coarse meal.
-To the flour/butter mixture, add the milk and vanilla extract.
-Blend well until the flour is fully incorporated and spread into the well-greased pan.
-Pour the prepared maple syrup sauce over the cake batter and bake for about 35 minutes at 350 degrees F.
-Let cool for about 15 minutes before serving warm with whipped cream or vanilla ice-cream.
Bon appétit!
