Rich Creamy Poudding Chômeur

chomeur (4 of 4)

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.
  4. chomeur how to (1 of 8)
    chomeur how to (2 of 8)

  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.
  6. chomeur how to (3 of 8)
    chomeur how to (4 of 8)

  7. With a bit of Mirage Margarine, grease a 13 x 9 inch rectangular pan, and fill with cake batter. Put aside.
  8. chomeur how to (5 of 8)

    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.
  10. chomeur how to (6 of 8)

  11. Pour the sauce onto the cake batter, making sure not to mix!
  12. chomeur how to (7 of 8)

  13. Cook at 325° for 35 minutes.
  14. chomeur how to (8 of 8)

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

chomeur (2 of 4)

One Response to Rich Creamy Poudding Chômeur

Leave a reply