Half Hour Pudding Cake Montreal Pudding Recipes

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
• Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
• Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
• Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
• Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
• Sift flour, white sugar, and baking powder together in a large bowl. Add raisins and stir in milk. Spoon batter into the prepared dish.
• Combine brown sugar, boiling water, butter, and vanilla. Gently pour over batter. Do not stir.
• Bake in the preheated oven for 30 minutes. Serve warm.

PUDDING AU CHOMEUR (FRENCH CANADIAN POOR MAN'S PUDDING)

Steps:

• In a bowl sift flour and baking powder together.
• In another bowl, cream butter and sugar and add vanilla.
• then slowly add the milk and flour mixture in alternating 1/4 cup increments until all together and smooth.
• Spread in a buttered baking dish.
• For the sauce: In a sauce pan, mix all the sauce ingredients together and bring to a boil.
• Boil for a few seconds and then pour over the cake batter (do not mix).
• Bake in a 325 preheated oven for 45 minute.

MAPLE PUDDING CAKE

Steps:

• Put oven rack in upper third of oven and preheat oven to 350°F.
• Stir together maple syrup, heavy cream, cider vinegar, and pinch of salt in a small saucepan and bring to a boil, then remove from heat.
• Beat together butter and sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add egg and vanilla, then beat until just combined (batter will be very thick).
• Sift flour, baking powder, and salt together into egg mixture and stir with a rubber spatula until just combined.
• Pour 1/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds.
• Bake until topping is golden and firm to the touch, 25 to 30 minutes. Serve warm, with crème fraîche or sour cream if desired.

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
• Sift flour, white sugar, and baking powder together in a large bowl. Add raisins and stir in milk. Spoon batter into the prepared dish.
• Combine brown sugar, boiling water, butter, and vanilla. Gently pour over batter. Do not stir.
• Bake in the preheated oven for 30 minutes. Serve warm.

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
• Sift flour, white sugar, and baking powder together in a large bowl. Add raisins and stir in milk. Spoon batter into the prepared dish.
• Combine brown sugar, boiling water, butter, and vanilla. Gently pour over batter. Do not stir.
• Bake in the preheated oven for 30 minutes. Serve warm.

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
• Sift flour, white sugar, and baking powder together in a large bowl. Add raisins and stir in milk. Spoon batter into the prepared dish.
• Combine brown sugar, boiling water, butter, and vanilla. Gently pour over batter. Do not stir.
• Bake in the preheated oven for 30 minutes. Serve warm.

PUDDING CHOMEUR - MAPLE PUDDING CAKE RECIPE - (4.2/5)

Steps:

• Stir together 1-1/4 cups pure maple syrup (amber or Grade B), heavy cream, 2 teaspoons cider vinegar, and a pinch of salt in a small saucepan and bring to a boil, then remove from heat. Beat together 6 tablespoons unsalted butter (softened) and 1/3 cup sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add 1 large egg and 1/2 teaspoon vanilla, then beat until just combined (batter will be very thick). Sift 1 cup cake flour (not self-rising), 1 teaspoon baking powder, and 1/4 teaspoon salt together into egg mixture and stir with a rubber spatula until just combined. Pour l/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds. Bake until topping is golden and firm to the touch, 25 to 30 minutes. Serve warm, with creme fraiche, sour cream, or whipped cream.

POOR MAN'S PUDDING CAKE (POUDING CHOMEUR)

Steps:

• In a saucepan melt butter or margarine; stir in brown sugar.
• Add water and vanilla.
• Bring to a boil.
• Meanwhile, make the dough.
• Cream butter or margarine; add sugar.
• In a separate bowl, combine flour, baking powder and salt.
• Add to butter mixture alternately with milk.
• Pour syrup into a 9 X 13 baking dish.
• Drop dough by teaspoons over syrup.
• Bake at 350 F for 30 minutes.