Poor Mans Pudding Cake Pouding Chomeur Recipes

POOR MAN'S PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
• Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
• Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.

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.

POUDING CHOMEUR

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
• Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
• Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
• Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
• Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.

POOR MAN'S PUDDING (POUDING CHOMEUR)

Steps:

• Preheat the oven to 400°F.
• In a large heavy pan, bring to a boil the maple syrup and the cream. Pay close attention, because it will boil over! Once a slow roll begins, continue for about 3 to 4 minutes, and remove from the heat.
• With an electric beater, beat the butter and the sugar together. Add the eggs and continue beating for about 2 minutes.
• Sift together the flour, baking powder and the salt. Add the dry ingredients into the the egg mixture, alternating with the milk.
• Pour the batter into a 13x9-inch pan. Pour the maple syrup/cream mix on top.
• Bake for 30 minutes.
• Enjoy with vanilla ice cream, whipped cream, or all by itself!
• *NOTE*: a variant that I saw on a local television cooking show called for doing all the above steps, but using single serving baking cups. Before adding anything, put in one or two frozen raspberries, then the batter, followed by the maple/cream mix.
• Makes an impressive and tasty quick dessert on a cold winter night for guests.

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.