Maple pouding chômeur
Prep Time
Price Per Serving
Cooking Mode
375 mL (1½ cups) cup flour
7 mL (1½ tsp.) tsp baking powder
1 mL (¼ tsp.) tsp salt
80 mL (⅓ cup) cup butter, room temperature
150 mL (⅔ cup) cup sugar
1 egg
2 mL (½ tsp.) tsp vanilla extract
125 mL (½ cup) cup milk
500 mL (2 cups) cup maple syrup
250 mL (1 cup) cup cooking cream 35% M.F.
80 mL (⅓ cup) cup butter
375 mL (1½ cups) cup flour
7 mL (1½ tsp.) tsp baking powder
1 mL (¼ tsp.) tsp salt
80 mL (⅓ cup) cup butter, room temperature
150 mL (⅔ cup) cup sugar
1 egg
2 mL (½ tsp.) tsp vanilla extract
125 mL (½ cup) cup milk
500 mL (2 cups) cup maple syrup
250 mL (1 cup) cup cooking cream 35% M.F.
80 mL (⅓ cup) cup butter
Directions
1Preheat the oven to 180°C (350°F).
2In a saucepan, bring sauce ingredients to a boil and simmer over low heat 6 or 7 minutes.
3In the meantime, sift flour, baking powder, and salt into a small bowl. Set aside.
4Cream butter and sugar using a standing mixer.
5Add the egg and vanilla and mix well.
6Incorporate reserved dry ingredients into butter mixture, alternating with the milk.
7Pour batter into a greased 33 x 23 cm (13 x 9 in.) cake pan.
8Top with hot maple sauce and set aside 10 to 15 minutes or until sauce has sunk below the surface of the cake batter.
9Bake cake 30 to 35 minutes or until toothpick inserted into centre comes out clean.
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Personal Note
Personal Note