Pudding chômeur

A soft sponge cake soaking in a smooth maple syrup. The top is golden and crusty while the bottom is completely soaked and meltingly tender.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 600
• Protein: 6 g
• Carbs: 110 g
• Fat: 15 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 100 g White sugar
• 60 g Minimum butter sweet ( softened )
• 0.7 piece Egg
• 120 ml Whole milk
• 0.7 tsp Baking powder
• 166.7 ml Maple syrup
• 100 g Brown sugar
• 80 ml Mineral water

Instructions

1. Preparing the syrup

   In a saucepan, combine maple syrup, brown sugar, mineral water, and 30g of butter. Bring to a boil. The mixture should be smooth and glossy.

2. Cake batter

   Cream 60g of softened butter with white sugar until creamy. Add the egg and whisk until pale.

3. Mixing dry ingredients

   Incorporate wheat flour and baking powder, alternating with whole milk. The batter should be smooth, thick, and hold its shape.

4. Assembly

   Spread the batter into a buttered baking dish. Gently pour the hot syrup over the top. Do not stir.

5. Baking

   Bake at 180°C. The cake will rise to the surface. Remove when the top is golden brown and the syrup is bubbling around the edges.

Chef's tips

• Do not mix the syrup and batter before baking; the separation happens naturally in the oven.
• The syrup should coat the back of a spoon before being poured over the cake.

Storage

Keeps for 3 days in the refrigerator. Reheat slightly to make the syrup fluid again.