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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
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)
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.

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