Pouding Chomeur

Pouding Chomeur

Mmm… maple syrup.

But, wait…. this is poor man’s pudding.  Maple syrup isn’t exactly cheap.  There are several versions of this recipe and it goes by many names.  Pouding Chomeur, Pouding au Chômeur, Sirop Cake, Grandmere’s Sirop Cake, Grandpere dans le sirup… and there’s another one in French …something about a syrup boat?  …. or was it a boat in the syrup?  It’s on the tip of my tongue.  But, it’s just not coming to me.

For a true poor man’s pudding you might want to stick with brown sugar.

Pouding Chômeur
makes one 8×8 inch baking dish

Syrup:

2 cups brown sugar
1 cup water
1/2 cup butter, one stick
1 teaspoon vanilla

Batter:
2 cups AP flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup milk

Bring syrup ingredients to a boil in a small saucepan.  Butter 8×8 inch baking dish.  Pour syrup evenly over the bottom.  Set baking dish aside.

Preheat oven to 350 degrees F.

In a small bowl, sift flour, baking powder, and salt.  Set aside.  In a large mixing bowl, cream butter and sugar.  Add egg and vanilla.  Add dry ingredients.  Stir gently once or twice.  Then, add milk.  Stir gently until just barely combined.  Pour batter over syrup and bake at 350 degrees F for 30-40 minutes.  The center of the cake should be firm to the touch.  If you test with a toothpick, only stick the toothpick half way into the top of the cake.

Serve warm.  Or, gild the lily with whipped cream, ice cream, or both.