Thursday, October 13, 2011

A Recipe for a sweet French Canadian Delight

I wanted something rich and sweet today...Pouding Chomeur was the answer. This is an amazing self-saucing Quebec dessert. It's easy and you can make it in a flash - great for a week night dinner. Salut!

Pouding Chomeur avec Sauce aux Sirup d'Erable
Yield: 12 portions

½ cup unsalted butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon sea salt
1 tablespoon baking powder
1 ⅓ cups milk

Maple Sauce
1 ½ cups maple syrup
1 ½ cups brown sugar
1 ½ cups heavy cream (you can omit the cream and substitute water instead)
⅓ cup butter

    Preheat oven to 325°F
  1. In a large bowl, with an electric mixer, beat butter and sugar until light.
  2. Add eggs and vanilla while continuing to mix.
  3. In another bowl, sift together flour and baking powder.
  4. Add dry ingredients to the butter mixture, alternating with the milk, and mix well.
  5. Pour the batter in a greased 13' x 9' glass oven dish.
  1. In a medium saucepan bring the syrup, brown sugar, heavy cream and butter to a boil while stirring. Reduce the heat and let simmer for 2 minutes or until the sauce has slightly reduced.
  2. Let cool slightly and pour slowly over the batter.
  3. Bake for approximately 35 minutes or until the top of the pudding is golden and a toothpick inserted in the middle comes out clean.
  4. If you are entertaining, invert the cake onto a large serving platter.
  5. Serve warm or at room temperature.