Maple syrup pouding chômeur

Ingredients

• 400 ml maple syrup
• 400 ml cream
• 225 g flour, all purpose (North America) or Type 550 (Germany)
• 2 tsp baking powder
• 1 pinch salt
• 115 g butter
• 210 g sugar
• 2 eggs
• 200 ml milk
• 1 tsp vanilla extract

Preparation

This is a traditional dessert in the province of Quebec, and a personal favourite of mine. It’s a cake baked in equal parts maple syrup and cream. An absolute sin.

1. Preheat the oven to 200ºC
2. In one bowl, mix the flour, salt and baking powder.
3. In another bowl, mix the sugar and butter into a cream with an electric mixer. Add the eggs one by one.
4. Slowly add the milk and dry ingredients to the second bowl. Add a bit of milk, then a bit of the dry ingredients until everything is blended in.
5. Boil the maple syrup and cream together.
6. With a wooden spoon, add lumps of batter to the boiling syrup. Do not mix them.
7. Bake for about 40 minutes. Bake until you can jab the cake with a toothpick and it comes out clean.

This recipe is based on Ricardo’s recipe. It tastes exactly as it should. I use a little syrup and cream because the cake doesn’t need so much sauce.