Pouding Chomeur
Description
Chef John pours cream and maple syrup over a simple cake batter to make pouding chomeur, a decadent 'unemployed man's pudding' from Depression-era Quebec.
Ingredients
•
2 cups maple syrup
•
2 cups heavy cream
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3/4 cup unsalted butter, at room temperature
•
3/4 cup white sugar
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1/4 teaspoon vanilla extract
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2 eggs, at room temperature
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1 teaspoon baking powder
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1/2 teaspoon fine salt
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1 3/4 cups all-purpose flour
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
2
Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
3
Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
4
Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
5
Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.