How to make Canadian Maple Pudding | Buttery cake | Serves 10

A light butter cake that is known as Pouding Chomeur in it's Canadian homeland is easy to whip up all enveloped with a maple and cream sauce makes for a warm pudding for those cooler days.

Adapted from allrecipes

Serves 10

Ingredients:
Syrup
340 grams / 1 cup maple syrup
250 milliliters / 1 cup heavy cream
Pudding Batter
170 grams / 6 ounces butter, room temperature
125 grams / ⅔ cup superfine/caster sugar
¼ teaspoon vanilla extract
2 eggs, room temperature
4 grams / 1 teaspoon baking powder
¼ teaspoon sea or kosher salt
282 grams / 1 ¾ cups plain flour

Directions:
Preheat your oven to 220C/425F and lightly greaseproof a baking dish with a thin layer of butter.
Place the maple syrup and heavy cream into a saucepan on medium heat and bring to a boil.
Once it begins to bubble, stir and remove from the heat. Set aside.
To make the batter, place the butter and sugar into a bowl and beat until pale and fluffy, approximately 1 minute.
Add in the vanilla extract and 1 egg and beat until well combined.
Add the remaining egg and combine.
Toss in the flour, baking powder and salt and fold until the batter is formed and no dry portions remain in the edge or base of your bowl.
Spoon the batter into your baking dish and smooth out.
Slowly and carefully pour the maple syrup mixture over the back of a spoon all over your batter.
Place in the oven and bake until golden, approximately 30 minutes.
Remove and allow to cool for 5 minutes.
Serve up with a little drizzle of cream.
Dig in!

Recipe can be found at https://roamingtaste.com/pouding-chom...

Follow me here:
Support https://ko-fi.com/roamingtaste
Website https://roamingtaste.com/
Instagram   / roamingtaste  
Facebook   / roamingtaste  
Pinterest https://pin.it/1eYbqzF