Pouding Chômeur (Maple Poor Man’s Pudding)

Name: Pouding Chômeur (Maple Poor Man’s Pudding)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 can (18 oz / 540 ml) pure maple syrup, the darkest you can find; 3/4 cup (180 ml) heavy cream, 35%; 1 1/3 cups (330 ml) all-purpose flour; 3/4 cup (180 ml) sugar; 3 teaspoons (15 ml) baking powder; 1/2 teaspoon (2.5 ml) salt; 1/3 cup (80 ml) cold butter, diced; 1 egg, lightly beaten; 3/4 cup (180 ml) milk; 1 capful (about 1 teaspoon / 5 ml) vanilla extract

Preparation 15 min
Cooking 50 min
Servings 6
Freezing Absolutely

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For the maple syrup base

1 can (18 oz / 540 ml) pure maple syrup, the darkest you can find
3/4 cup (180 ml) heavy cream, 35%

For the batter

1 1/3 cups (330 ml) all-purpose flour
3/4 cup (180 ml) sugar
3 teaspoons (15 ml) baking powder
1/2 teaspoon (2.5 ml) salt
1/3 cup (80 ml) cold butter, diced
1 egg, lightly beaten
3/4 cup (180 ml) milk
1 capful (about 1 teaspoon / 5 ml) 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 the cream to a boil, whisking constantly. Let it simmer about 5 minutes. Pour the hot syrup into a 9 x 13 inch (23 x 33 cm) baking dish. ⚠️ Warning: maple syrup and cream climb fast and boil over if the heat is too high. Use a heavy-bottomed saucepan and stay next to it.
Make the batter: In a large bowl, mix the flour, sugar, baking powder and salt. Add the cold butter and cut it in with a knife or your fingers until it breaks down into pea-sized pieces.
In another bowl, combine the milk, the beaten egg and the vanilla. Pour it into the center of the dry ingredients and stir just enough to moisten. Do not overmix.
Spoon the batter over the hot syrup, covering the whole surface.
Bake in the center of the oven 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let it rest 20 minutes before serving, so the syrup can thicken.