Pouding Chômeur (Poor Man’s Pudding)
Better be prepared to fell a swath of the Northwoods after you’ve attacked this traditional French-Canadian dessert. With its maple syrup, brown sugar, butter and heavy cream sauce, Poor Man's Pudding is no lightweight. But the combination of the old-fashioned cakey pudding oozing with the rich maple sauce is worth every calorie. Do we need to remind you that using real maple syrup is a must?
Ingredients
Pudding
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1 1/3 cups milk
- 1 1/2 cups pure maple syrup
- 1 1/2 cups brown sugar
- 1 1/2 cups whipping cream
- 1/3 cup butter
Directions
For Pudding
Cream butter and sugar in a large mixing bowl. Beat in eggs and vanilla. Mix flour and baking powder in a separate bowl. While beating butter and sugar, alternately add small parts of the dry mix and milk until both are thoroughly mixed in. Pour batter into a greased 9x13-inch greased baking pan.
For Sauce
Stirring constantly, bring syrup, brown sugar, cream and butter to a boil in a heavy pan. Reduce heat and simmer (still stirring) two minutes, or until sauce has thickened a bit. Pour sauce over batter. Bake at 325° for about 35 minutes or until a fork inserted comes out clean. Serve warm—you’ll have enough to make six hefty lumberjack-types happy.
