Pouding Chômeur: Québec Pudding Cake Baked in Maple Cream Sauce
Inspired by techniques from America's Test Kitchen.
A simple butter cake baked under hot maple syrup and cream, which sinks to become a thick sauce beneath a golden crust.
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Method
- 1
Heat the oven. Set the oven to 190 °C (170 °C fan) with a shelf in the upper third.
- 2
Warm the sauce. Heat the maple syrup, cream and salt in the saucepan over medium heat for about 5 min, until just simmering. Whisk and pour into the heatproof jug.
- 3
Combine the dry ingredients. Whisk the flour, sugar, baking powder and salt in a large bowl.
- 4
Make the batter. Whisk the milk, eggs and vanilla in the other bowl, add to the dry ingredients and whisk smooth, then whisk in the melted butter until glossy.
- 5
Pour on the sauce. Spread the batter in the baking dish set on the tray. Pour the hot sauce slowly into one corner so it floats across the batter rather than digging holes in it. The tray catches any bubbling over.
- 6
Bake. Bake for 30-35 min until deep golden and a skewer pushed into the cake part comes out clean. As it bakes, the lighter batter rises up through the denser sauce, which settles at the bottom.
- 7
Rest and serve. Leave it for 10 min so the sauce thickens, then spoon portions onto plates and flip each over so the sauce sits on top.
Storage
Cover and refrigerate for up to 3 days. Reheat portions in the microwave or a 180 °C (160 °C fan) oven until piping hot.
Equipment
- medium saucepan
- heatproof jug
- 2 bowls
- whisk
- 20 cm square (about 2000 ml) baking dish
- rimmed baking tray
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 413 kcal |
| Protein | 5.4 g |
| Carbohydrate | 50.7 g |
| of which sugars | 31.2 g |
| of which free sugars | 29.2 g |
| Fat | 21.5 g |
| of which saturates | 13.2 g |
| Fibre | 0.6 g |
| Salt | 0.67 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
