Pouding Chômeur

• Yield: 8 servings
• Total time: ~50 mins
• Cuisine: Quebecois
• Course: Dessert

SIMM Recipe

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Pantry

• [ ] 1 1/4 cups all-purpose flour
• [ ] 1 1/2 tsp baking powder
• [ ] 1 tsp table salt
• [ ] 1/2 tsp vanilla extract
• [ ] 3 tbsp granulated sugar

Pantry – Honeys & Syrups

• [ ] 1 cup good quality Canadian maple syrup, dark amber

Dairy

• [ ] 2 large eggs
• [ ] 2/3 cup 2% milk
• [ ] 1 cup heavy cream
• [ ] 6 tbsp unsalted butter

Mise It

Syrup Mixture (Medium Saucepan)

• 1 cup maple syrup
• 1 cup heavy cream
• 1/2 tsp table salt

Dry Mixture (Large Bowl)

• 1 1/4 cups all-purpose flour
• 3 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp table salt

Milk Mixture (Medium Bowl)

• 2/3 cup milk
• 2 large eggs
• 1/2 tsp vanilla extract

Butter (Mini Bowl)

• 6 tbsp unsalted butter, melted

Make It

🛠️ Tools: oven, medium saucepan, 2-cup liquid measuring cup, 8-inch square baking dish, baking sheet, spatula, toothpick, wire rack or place to cool

1. Adjust the oven rack to 6 inches from the top of the oven and heat the oven to 375°F.
2. Heat the maple syrup, heavy cream, and 1/2 tsp table salt in a medium saucepan over medium heat until simmering, about 5 minutes.
3. Remove the saucepan from the heat and whisk to combine.
4. Transfer the syrup mixture to a heatproof 2-cup liquid measuring cup.
5. Whisk the flour, granulated sugar, baking powder, and remaining 1/2 tsp table salt in a large bowl.
6. Whisk the milk, eggs, and vanilla extract in a medium bowl until combined.
7. Whisk the milk mixture into the flour mixture until combined.
8. Add the melted butter and whisk until smooth.
9. Transfer the batter to an 8-inch square baking dish set on a baking sheet and spread it into an even layer with a spatula.
10. Pour the syrup mixture down the corner of the dish so it flows gently over the top of the batter.
11. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 30–35 minutes.
12. Cool the pouding chômeur on a wire rack for about 10 minutes.
13. Scoop onto plates, making sure to invert the pudding so the sauce is on top.

SERVE!

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