Pudding Chomeur - Maple Pudding Cake
This dessert shows the English influence on Quebec cooking. "Unemployed man's pudding" is made from ingredients that are inexpensive and abundant in the area. You'll find it on the menu at diners and cafes all over Montreal.
- Put oven rack in upper third of oven and preheat oven to 350°F.
- 1-1/4 cups maple syrup
- 3/4 cup heavy cream
- 2 teaspoons cider vinegar
- a pinch of salt
- 6 tablespoons unsalted butter - softened
- 1/3 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- creme fraiche, sour cream, or whipped cream
Stir together 1-1/4 cups pure maple syrup (amber or Grade B), heavy cream, 2 teaspoons cider vinegar, and a pinch of salt in a small saucepan and bring to a boil, then remove from heat. Beat together 6 tablespoons unsalted butter (softened) and 1/3 cup sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add 1 large egg and 1/2 teaspoon vanilla, then beat until just combined (batter will be very thick).
Sift 1 cup cake flour (not self-rising), 1 teaspoon baking powder, and 1/4 teaspoon salt together into egg mixture and stir with a rubber spatula until just combined. Pour l/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds. Bake until topping is golden and firm to the touch, 25 to 30 minutes. Serve warm, with creme fraiche, sour cream, or whipped cream.