Pouding Chômeur (Maple Pudding Cake)

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.