A traditional cake crafted in Québec, Pudding Chômeur offers a luxurious taste dimension through the combining of a delicious pudding base submerged in a bath of maple syrup, brown sugar, and cream. The resulting experience is similar to a bread pudding or a flan, but with a richer overall experience. By incorporating pecans directly into the pudding, a taste reminiscent of toffee is created which deepens the notes of maple and broadens the palate. INGREDIENTS SYRUP – SAUCE 450ml ESCUMINAC maple syrup 450ml brown sugar 450ml cream (35% fat) 80ml butter at room temperature PUDDING MIX 115ml butter at room temperature 225ml sugar 2 eggs 1 tsp pure vanilla 450ml flour 1 tbsp baking powder 1 pinch of salt 310ml milk a handful of pecans roughly crushed PREPARATION SYRUP – In a pan, bring all ingredients for the sauce to the boil, reduce the heat and let it simmer for a few minutes. Pour the syrup into a mould (I like to use a “Bundt” cake pan). OVEN – Preheat the oven to 200 °C (350°F) PUDDING MIX – In a bowl, mix the flour, baking powder and salt. Set aside. In another bowl, cream the butter and sugar. Add the eggs and vanilla. On a slow speed, incorporate the mixture of dry ingredients, alternating with the milk and pecans. Spread the cake mix on the syrup. COOK – Cook in the oven for 50 minutes and finish on a high heat for a few minutes before taking it out so that the top is nice and golden. PRESENTATION – Serve on a small plate, with a scoop of vanilla ice-cream.
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