Pudding Cereal Squares Food

YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450 degrees F.
• Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

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.