Pudding Chomeur A La Lavallée
For maple lovers, this is a must try dessert. Sweet, gooey goodness that will satisfy your sweet tooth and fill your sugar cravings.
Ingredients (maple topping)
| 375 ml (1½ cup) | water |
| 250 ml (1 cup) | Nova Scotia maple syrup* |
| 375 ml (1½ cup) | brown sugar |
| 15 ml (1 tbsp) | flour |
Ingredients (cake)
| 113 g (1/2 cup) | butter |
| 201 g (1 cup) | white sugar |
| 2 | eggs |
| 192 g (1½ cup) | flour |
| 10 ml (2 tsp) | baking powder |
| Pinch of salt | |
| 5 ml (1 tsp) | vanilla |
| 188 ml (3/4 cup) | milk |
Directions
- Heat all maple topping ingredients in a pot until it comes to a boil.
- In separate bowl, cream butter with sugar; add eggs one at a time.
- Add flour, baking powder and salt; then milk and vanilla.
- In large, deep baking or casserole dish, place hot maple liquid and spread cake batter on top.
- Place in pre-heated 190 C (375 F) oven and bake for 30-40 minutes.
Recipe Hints
*We suggest using Acadian Maple Products or Sugar Moon Farm.
Recipe provided by: Chef Renee Lavallée, The Canteen
Recipe was first published March 19, 2012. Visit The Feisty Chef for a history of the dessert in Lavallée’s family.
I think I’ll make this on Sunday…sounds amazing!
This Pudding a Chomeur recipe is the BOMB!….and my friend from Montreal (I’m a misplaced Maritimer,as I live here now) says it is better than any she’s had here! Easy to make too!