Pouding Chomeur (Maple & Pecan Pudding)
·
Makes 6
This pudding appears to have been invented in the French
speaking part of Canada during the Great Depression as a way to use stale bread
and cheap ingredients. The name literally means ‘unemployed pudding’. However
over time it has become more luxurious and is now a signature dish of Quebec.
Ingredient
·
1 1/2 cups (225g) plain flour
·
2 tsp baking powder
·
125g unsalted butter, softened
·
1 cup (220g) caster sugar
·
2 eggs
·
3/4 cup (185ml) milk
·
Chopped toasted pecans and thickened cream, to serve
2 eggs
·
50g unsalted butter
·
1 firmly packed cup (250g) dark brown sugar
·
1cup(250ml) maple syrup, plus extra to serve
·
1 vanilla pod, split, seeds scraped
·
Caramel Syrup
Pouding Chomeur (maple & pecan pudding)
Recipe
1. Preheat the oven
to 180°C. Grease and line the base and sides of six 200ml dariole moulds.
2. For the caramel
syrup, place the butter, brown sugar and maple syrup in a small saucepan over
medium heat, stirring until the sugar dissolves. Add vanilla pod and seed sand
1cup (250ml) warm water, and bring to the boil. Cook for 3-4minutes until
slightly reduced. Remove vanilla pod from syrup. Place 1tbs caramel syrup into
each mould, then chill for 10 minutes.
3. Meanwhile, sift
the flour, baking powder and 1/2 tsp salt into a bowl. Set aside. In a
separate bowl, beat the butter and caster sugar using electric beaters until
thick and pale. Add the eggs, 1 at a time, beating well after each addition. Gradually
fold in a little flour mixture then stir in a little milk. Repeat this process until
all the flour mixture and milk is added and well combined to form a smooth
batter.
4. Divide the
batter evenly between the moulds, then place moulds on a baking tray and bake
for 25 minutes or until golden and a skewer inserted into the centre of one
comes out clean. Cool in moulds for 5 minutes before inverting onto serving plates.
5. Serve the
puddings warm topped with pecans and drizzled with extra maple syrup, remaining
caramel and cream.
