Pudding chômeur
Ingredients
- 166.7 gWheat flour (sifted)
- 100 gWhite sugar
- 60 gUnsalted butter (softened)
- 0.7 pcEgg
- 120 mlWhole milk
- 0.7 tspBaking powder
- 166.7 mlMaple syrup
- 100 gBrown sugar
- 80 mlMineral water
Method
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.
- 1
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
Cream 60g of softened butter with white sugar until creamy. Add the egg and whisk until pale.
- 3
Incorporate wheat flour and baking powder, alternating with whole milk. The batter should be smooth, thick, and hold its shape.
- 4
Spread the batter into a buttered baking dish. Gently pour the hot syrup over the top. Do not stir.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat slightly to make the syrup fluid again.
