Rich Creamy Poudding Chômeur

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This classic French-Canadian dessert is perfect during sugar-shack season!

Ingredients

    Sauce

    112 g / 1/2 cup Mirage Margarine
    60 g / 1 cup brown sugar
    5 ml / 1 cup boiling water
    250 ml / 1 cup maple syrup

    Cake

    260 g / 1 1/2 cups all-purpose flour, sifted
    2 g / 1 tsp baking powder
    57 g / 1/4 cup of Mirage Margarine
    200 g / 1 cup of granulated sugar
    250 ml / 1 cup of milk
    a pinch of salt

Directions

    For the Cake

  1. Pre-heat the oven to 325°F(160°C).
  2. Sift together the flour and baking powder. Put aside.
  3. In another bowl, cream the Mirage Margarine with a hand mixer, and gradually incorporate the sugar until you have a smooth and creamy consistency. Make sure to scrape down the bowl with a rubber spatula.
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  5. Add in 1/4 of the milk and the flour. Mix well, and repeat until out of milk- it’s important to make sure to end with the addition of flour.
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  7. With a bit of Mirage Margarine, grease a 13 x 9 inch rectangular pan, and fill with cake batter. Put aside.
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    For the Sauce

  9. In a casserole, mix the Mirage Margarine, the maple syrup, the brown sugar and the boiling water. Bring to boiling point and let simmer for 30 seconds.
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  11. Pour the sauce onto the cake batter, making sure not to mix!
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  13. Cook at 325° for 35 minutes.
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  15. Serve warm with a bit of vanilla ice cream!

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