Maple Pudding Chômeur Food

POUDING CHôMEUR

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch square baking dish with cooking spray.
• Put the maple syrup, cream and 1/8 teaspoon salt in a medium saucepan and set over medium-high heat, whisking to combine. Bring to a boil and cook until reduced slightly, about 1 minute, then pour into the prepared baking dish.
• Meanwhile, beat the sugar and butter in a large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until light and fluffy, 2 to 3 minutes. Add the milk, vanilla and eggs, then beat again on medium-high speed until smooth. Whisk together the flour, baking powder and 1/8 teaspoon salt in a medium bowl to combine. Add the flour mixture to the butter mixture, then beat on medium speed until just combined and no lumps remain.
• Dollop the cake batter on top of the maple sauce in an even layer. It's okay if some of the sauce is still visible once all the batter has been added.
• Bake until the sauce is slowly bubbling at the edges, the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 24 to 27 minutes. Cool 5 minutes, then cut into squares and serve warm, sauce-side up, topped with a dollop of whipped cream and some fresh berries if using.

POUDING CHOMEUR

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
• 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.
• 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.
• 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.
• 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.

POUDING CHOMEUR WITH MAPLE SYRUP

Steps:

• Cake: In a large bowl, with an electric mixer, beat butter and sugar until light. Add eggs and vanilla and mix. In another bowl, mix flour and baking powder. Add dry ingredients to the butter mixture, alternating with the milk, and mix well. Pour the batter in a greased 13' x 9' oven glass dish.
• Sauce: In a large saucepan, bring to boil the syrup, brown sugar, heavy cream and butter while stirring. Reduce the heat and let simmer for 2 minutes or until the sauce has slightly reduced. Pour slowly the boiling sauce on the batter.
• Cook in a preheated oven of 325 F for about 35 minutes or until the top of the pudding is golden and a toothpick inserted in the middle comes out clean. Serve warm or at room temperature.

MAPLE PUDDING CHOMEUR

Steps:

• Stir flour, sugar,baking powder and nutmeg together in bowl.
• Whisk milk, butter and rind then pour over the dry ingredients.
• Sprinkle with raisins and stir.
• Spread into greased 8 inch baking dish.
• SAUCE.
• Whisk all ingredients and pour over the top of the batter.
• Bake at 350 F until golden and firm to touch.
• Bake for 40 - 45 minutes.