Rich Creamy Poudding Chômeur

Ron NebreCake, Canadian Classic, recipes

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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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4. 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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5. 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:

1. 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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2. Pour the sauce onto the cake batter, making sure not to mix!

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3. Cook at 325° for 35 minutes.

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4. Serve warm with a bit of vanilla ice cream!

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