Pouding Chômeur (Maple Pudding Cake)
Recipe: #20503
August 07, 2015
Categories: Desserts, Cakes, Oven Bake Vegetarian, Flour, Heavy Cream, Butter/Margarine, Cobblers/Tarts, Kosher Dairy, more
"Pouding Chômeur is a French-Canadian depression-era dessert that translates to "unemployed man's pudding" because it is made from ingredients that are inexpensive and abundant. You'll find it on the menu at diners and cafe's all over Montreal, as it is one of the most popular traditional Québecois desserts. The best description I've seen of this sweet and rich dessert is "A biscuit-like cake that is dolloped into a veritable lake of maple syrup caramel, then covered with sauce, and baked in the oven until the cake puffs and drowns a little in this sticky mess". How can it be bad??? An adaptation of an original recipe, by Deb Perelman."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (97.2 g)
- Calories 333.9
- Total Fat - 15.1 g
- Saturated Fat - 9.1 g
- Cholesterol - 74.3 mg
- Sodium - 203.2 mg
- Total Carbohydrate - 47 g
- Dietary Fiber - 0.6 g
- Sugars - 31 g
- Protein - 3.6 g
- Calcium - 112.9 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 350°F (175°C).
Step 2
In a medium saucepan, combine syrup, cream, cider vinegar and a pinch or two of salt and bring to a boil. Reduce to a simmer and cook for 5 minutes, stirring occasionally. It may look a bit curdled at first from the vinegar, but it will all cook smoothly in the end. Set aside.
Step 3
In a large bowl, beat butter and sugar until fluffy. Add egg and vanilla and beat until combined, scraping down bowl. Sift flour, baking powder and salt directly into butter-egg mixture, then fold together with a spatula. Batter will be very thick.
Step 4
Divide 2/3 of the maple syrup sauce into 6 individual baking dishes, or ramekins, or pour it into 1 8-inch round skillet or cake pan. Divide cake dough into 6 mounds and drop one of each into each ramekin, or spread the mounds out (individually) in the larger dish.
Step 5
Pour remaining syrup sauce over and bake until the cakes are firm and golden, about 25 to 30 minutes.
Step 6
Serve warm, dolloped with crème fraîche or unsweetened whipped cream, plus extra sea salt, to taste. Reheat before serving any leftovers.
Tips
No special items needed.
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