Maple Pudding Chômeur
This wickedly sweet cake-pudding combo is a French Canadian favourite. The sauce starts out as maple syrup and water poured over the batter but ends up thick and delicious on the bottom after baking. Serve warm with ice cream or whipped cream.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 326 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 6 g |
| carb | 60 g |
| fibre | 1 g |
| chol | 29 mg |
| sodium | 237 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 11% |
| vit A | 9% |
| vit C | 2% |
| folate | 10% |
-
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
4 tsp (20 mL) baking powder
1/4 tsp (1 mL) nutmeg
3/4 cup (175 mL) milk
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) finely grated lemon rind
1/2 cup (125 mL) raisins
Sauce:
1-1/2 cups (375 mL) water
1 cup (250 mL) maple syrup
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) cornstarch
Preparation:
In bowl, whisk together flour, sugar, baking powder and nutmeg.
In separate bowl, whisk together milk, butter and lemon rind; pour over dry ingredients. Sprinkle with raisins; stir just until combined. Spread in greased 8-inch (2 L) square glass baking dish.
Sauce: In bowl, whisk together water, maple syrup, butter and cornstarch; pour over batter. Bake in centre of 350°F (180°C) oven until golden and firm to the touch, 40 to 45 minutes.
Source
Canadian Living Magazine: March 2004
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For more ideas on cooking with Real Cream, click here |
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