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Maple Pouding Chômeur

It's sugar shack season! As winter transitions to spring in Québec, it's time to showcase my province's star ingredient: maple syrup. Pouding chômeur, a Québécois classic, consists of a soft, simple cake soaked in a sweet and sticky sauce.

Prep:

minutes

Cook:

25

minutes

TOtal:

minutes

Ingredients

  • ¾ cup maple syrup
  • ¾ cup 35% whipping cream
  • 57g (½ stick, ¼ cup) unsalted butter, room temperature
  • 100g (½ cup) granulated sugar
  • 1 large egg, room temperature
  • 145g (1 cup) all-purpose flour
  • 1 tsp baking powder
  • Pinch of table salt
  • ¼ cup whole milk

Instructions

  1. Position the rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Bring the maple syrup and cream to a boil in a small saucepan.  Set aside.
  4. Stir the flour, baking powder and salt together in a small bowl.  Set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until smooth.
  6. Add the egg, beating until incorporated.
  7. Lower the speed of the mixer to add ⅓ of the dry ingredients to the batter.
  8. Pour half of the milk into the batter, alternate with the dry ingredients until all is well incorporated.
  9. Pour the batter into an 8 x 8 inch square baking pan.
  10. Use a small offset spatula to spread the batter evenly in the pan and smooth out the surface.
  11. Pour the syrup and cream over the batter.
  12. Bake for 25 minutes, until a toothpick inserted in the middle comes out clean.
  13. Divide the maple pouding chômeur into 9 pieces.
  14. Store the maple pouding chômeur in an airtight container in the fridge for up to 3 days.