Pouding Chômeur (Quebec Maple Pudding Cake)

Steps

1. 1

   In a saucepan, combine 2 cups brown sugar, 1.5 cups water, 0.5 cup maple syrup, and 1 tablespoon of flour.

2. 2

   Stir the syrup mixture and bring it to a boil on the stove, then remove from heat and set aside.

3. 3

   In a medium bowl, whisk together the dry ingredients: 1.5 cups all-purpose flour, 2.5 teaspoons baking powder, and a pinch of salt. Set aside.

4. 4

   In a separate large bowl, cream together 0.5 cup room temperature butter and 1 cup sugar until well combined.

5. 5

   Add 2 eggs, 0.75 cup milk, and 1 teaspoon of vanilla extract to the butter mixture and mix well.

6. 6

   Slowly incorporate the dry flour mixture into the wet ingredients, mixing until just combined. Use a spatula to finish folding the batter to ensure no dry pockets remain.

7. 7

   Grease a baking dish with a bit of butter.

8. 8

   Spread the cake batter evenly across the bottom of the greased baking dish.

9. 9

   Carefully pour the prepared syrup mixture directly over the raw cake batter.

10. 10

    Bake in a preheated oven at 425°F (220 °C) (220°C (425 °F)) for 30 to 40 minutes, until the cake has risen through the syrup and the top is nice and golden.

    Start 40-minute timer
11. 11

    Allow the pudding to cool significantly before serving, as the syrup at the bottom will be extremely hot.

12. 12

    Scoop into bowls, ensuring you get plenty of the thickened syrup from the bottom of the dish to pour over the fluffy cake.