Ricardo’s Maple Pudding Chômeur
Vanilla cake enrobed in a maple and cream sauce and baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: baking
- Cuisine: Canadian
Ingredients
For the Sauce:
1¼ cups 35% cream
1 cup maple syrup
¼ cup brown sugar
For the Cake:
¾ cup unbleached all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
6 Tablespoons sugar
¼ cup canola oil
½ teaspoon vanilla extract
1 egg
6 Tablespoons milk
Instructions
For the Sauce:
- Place the rack in the center of the oven. Preheat the oven to 350°F.
- Bring the cream, maple syrup, and brown sugar to a boil in a small saucepan, stirring with a whisk constantly. Simmer over medium heat for 5 minutes. Remove from heat and set aside.
For the Cake:
- Mix the flour, baking powder, and salt in a bowl.
- Whisk together the sugar, oil, vanilla, and egg with an electric mixer in another bowl. At low speed, beat in the dry ingredients alternately with the milk. Use a spatula to transfer the batter into a 8-inch square baking dish. Carefully pour the sauce over the batter.
- Bake for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack.
- Enjoy with ice cream or whipped cream.
Keywords: Ricardo's Maple Pudding Chômeur