Maple Pudding Chômeur
- prep time1 min
- total time 40 min
- serves 12
A classic French Canadian treat by Brad Gash.
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2 cup 35% whipping cream
2 cup maple syrup
3 ⅓ cup all-purpose flour
4 tsp baking powder
1 ½ tsp salt
1 cup unsalted butter, at room temperature
⅔ cup packed brown sugar
1 ½ cup milk
2 tsp vanilla
1. Preheat oven to 400F (200C). In saucepan, bring cream and maple syrup to a boil over medium heat. Pour into 13 x 9 inch (3 L) glass baking dish.
2. In bowl, whisk together flour, baking powder and salt; set aside.
3. In stand mixer fitted with paddle attachment, beat butter with sugar until light. Beat in eggs one at a time. Beat in milk and vanilla. Beat in flour mixture just until combined. Using ice cream scoop or two large spoons, scoop 12 mounds of batter into hot syrup in baking dish.
4. Bake in centre of oven for 40 minutes or until golden brown and firm to the touch.