Pouding Chômeur Recipe
Make Pouding Chômeur Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Maple Syrup Sauce
Method
Cake Batter
Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish with butter or non-stick spray.
Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 3–4 minutes.
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Transfer Batter
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Maple Syrup Sauce
Make Sauce
In a medium saucepan over medium heat, combine the maple syrup, brown sugar, heavy cream, and butter. Stir constantly until the mixture comes to a gentle boil and the sugar is fully dissolved, about 4–5 minutes.
Pour Over Batter
Carefully pour the hot sauce evenly over the cake batter in the baking dish. Do not stir.
Bake and Serve
Bake
Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean.
Cool and Serve
Let the pouding chômeur cool for at least 10 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
