Maple Pudding Chômeur

A classic French Canadian treat by Brad Gash.

From Food Network.ca – Recipe to Riches

Preparation time:

Cooking time: 40 minutes

Yield: 12

Ingredients

2 cups 35% whipping cream

2 cups maple syrup

3 1/3 cups all-purpose flour

4 teaspoons baking powder

1 1/2 teaspoons salt

1 cup unsalted butter, at room temperature

2/3 cup packed brown sugar

4 unit eggs

1 1/2 cups milk

2 teaspoons vanilla

Directions

Preheat oven to 400F (200C). In saucepan, bring cream and maple syrup to a boil over medium heat. Pour into 13 x 9 inch (3 L) glass baking dish.

In bowl, whisk together flour, baking powder and salt; set aside.

In stand mixer fitted with paddle attachment, beat butter with sugar until light. Beat in eggs one at a time. Beat in milk and vanilla. Beat in flour mixture just until combined. Using ice cream scoop or two large spoons, scoop 12 mounds of batter into hot syrup in baking dish.

Bake in centre of oven for 40 minutes or until golden brown and firm to the touch.

via Maple Pudding Chômeur .

2 thoughts on “ Maple Pudding Chômeur

  1. Hey! Thanks for posting this. A couple of tips, as the posted recipe was a little simplified, will take this from being “good” to “over-the-top amazing.” Firstly, bring the syrup by itself to a boil and continue boiling at medium-low for 10 minutes. Remove from heat and slowly whisk in the cream. THEN bring both to a boil and add to your pot (preferably ceramic or iron). Gently fold dry and wet ingredients together, or blend them on low speed just to combine (don’t “beat”). And finally, bake at 375F for best results. Bonne appétit!

  2. Thanks for leaving notes on the recipe, Brad. My Halloween plans fell through so I’m going to have a weekend alone, mostly. Which is nice. I looked at a couple of sites which had similar recipes. But, it was seeing you make it on Recipes to Riches that made me want to try it.

    Keep baking and thanks again for the tips. :)

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