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.
SYRUP – SAUCE
- 450ml ESCUMINAC maple syrup
- 450ml brown sugar
- 450ml cream (35% fat)
- 80ml butter at room temperature
- 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
- 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.