Name: Reduced-Sugar Maple Pudding Cake (Pouding Chômeur)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 to 10 servings
Ingredients: 4 ripe pears, peeled, seeded and chopped; 1 ½ cups (375 ml) water; ½ cup (125 ml) maple syrup; 1 tbsp cornstarch; 1 cup (150 g) unbleached all-purpose flour; 1 ½ tsp baking powder; 1 pinch salt; ¼ cup (55 g) unsalted butter, softened; 1/3 cup (70 g) sugar; 1 egg; 1/3 cup (75 ml) milk; ½ tsp (2.5 ml) vanilla

Preparation

Sauce
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a blender, purée all of the ingredients until smooth. Transfer to a pot. Bring to a boil while whisking constantly. Pour into a 10-cup (2.5 litre) soufflé dish. Set aside.
Cake
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, cream the butter and sugar with an electric mixer. Add the egg and whisk until smooth. With the machine running on low speed, add the dry ingredients alternating with the milk and vanilla.
- Using an ice cream scoop or a large spoon, drop the batter over the hot sauce in the soufflé dish. Place the dish on a baking sheet.
- Bake for 40 minutes or until a toothpick inserted in the cake comes out clean. Let cool for 15 minutes. Serve warm or cold.

Reduced-Sugar Maple Pudding Cake (Pouding Chômeur)

Categories

Ingredients

Sauce

Cake

Preparation

Sauce

Cake

Personal Note

To help you with this recipe

RICARDO Portion Scoop (45 ml)