Monday, October 30, 2006

Maple Pudding Cake also known as Pudding Chomeur

This cake is a classic in French Canadian, otherwise known as Quebecois cuisine. It's recipe originated during the depression in the 30s, and it used stale bread, sugar and water for it's composition. This is the modern version. Notice the lack of eggs in the cake's ingredients.

Cake:

* 1 1/2 cups (375 ml) all purpose flour
* 1 teaspoon (5 ml) baking powder
* 1/4 cup (60 ml) butter
* 1 cup (250 ml) de sugar
* 1 cup (250 ml) de milk

Maple Sauce

* 1/2 cup (125 ml) maple syrup (you can replace with corn syrup)
* 1/2 cup (125 ml) brown sugar
* 1/2 cup (125 ml) boiling water
* 1/4 cup (65 ml) butter

Preparation:

1. Preheat over to 325°F (160°C).
2. Sift flour and baking powder together and set aside.
3. In a bowl, mash butter until creamy and mix with sugar.
4. Add to bowl 1/4 of the flour mixture and the milk at a time and mix. Continue until you've mixed in all the flour and mix.
5. Oil a 9x9 baking dish. Pour batter into dish. Set aside.
6. In a sauce pan, mix all the ingredients for the sauce. Bring to a boil and let boil for one minute.
7. Pour over the batter and DO NOT MIX!
8. Cook at 325°F (160°C) for 45 minutes.

While it cooks, the cake will rise to the top. When the edges of the cake no longer stick to the side of the dish and a toothpick comes out clean when inserted into middle of cake, it's cooked.

Let it cool. It's best served lukewarm with a dollop of ice cream.

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