Maple Poor Man’s Pudding (pouding chomeur)

  • Preparation 15 min
  • Cooking 50 min
  • Servings 6
  • Freezing Absolutely

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For the syrup

  • 1 can (540 ml) of maple syrup
  • ¾ cup (180 ml) 35% heavy cream

For the batter

  • 1⅓ cups all-purpose flour
  • ¾ cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup cold butter, diced
  • 1 egg, lightly beaten
  • ¾ cup milk
  • 1 capful of vanilla extract

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Preparation

  • Preheat the oven to 350°F (180°C).

  • Make the syrup: In a saucepan, bring the maple syrup and cream to a gentle boil, whisking constantly. Let simmer for about 5 minutes. Pour the hot syrup into a 9 x 13-inch (23 x 33 cm) baking dish. ⚠️ Warning: The syrup and cream mixture can easily boil over if the heat is too high. Use a heavy-bottomed saucepan and watch it closely.

  • Make the batter: In a large bowl, mix the flour, baking powder, and salt. Add the cold butter and cut it into the flour with a knife or your fingers until the texture resembles coarse crumbs.

  • In another bowl, combine the milk, beaten egg, and vanilla. Pour this mixture into the dry ingredients and stir just until moistened—do not overmix.

  • Spoon the batter over the hot syrup, covering the entire surface.

  • Bake in the center of the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

  • Let rest for 20 minutes before serving to allow the syrup to thicken slightly.