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Brad’s Detailed Recipe for the Best Maple Pudding Chômeur
2 1/2 cups heavy (35%) cream
2 1/2 cups maple syrup (preferably medium to amber)
3 1/3 cups unbleached all-purpose flour
1 cup unsalted butter AT ROOM TEMPERATURE (leave out for at least 2 hours)
2/3 cup packed brown sugar
4 eggs AT ROOM TEMPERATURE (leave out for at least 2 hours)
1 ½ cups milk
2 tsp pure vanilla extract
4 tsp baking powder
1 ½ tsp salt
STEP 1: BATTER
In one bowl, sift together the flour, baking powder and salt, and set aside.
In another bowl, combine butter and sugar, mixing together with an electric mixer or stand mixer with paddle attachment until smooth.
Beat in the eggs, one at a time (be sure to scrape the sides of the bowl with a rubber spatula frequently).
Add flour mixture and milk, alternating between the two, beating on very low speed just for a few seconds at each addition (ideally, add about ¼ of the mixture at each addition). In the last addition, add the vanilla. [This process will yield a smoother and moister batter.]
Scrape the sides of the bowl and set the batter aside.
PRE-HEAT OVEN TO 375F
STEP 2: SAUCE
In a sauce pan, place the maple syrup over high heat and bring to a boil, reduce the heat to medium-low and let simmer rapidly for about 10 minutes [This step is crucial in getting the perfect thick sauce. If you like it even thicker, add a tbsp of corn syrup.]
Remove from the heat and slowly pour in the cream, whisking briskly. Return to the heat and bring just to a boil, and pour into a large ceramic or iron casserole or baking dish.
Using a large serving spoon, or an ice cream scoop with a soup spoon, scoop large mounds of the batter into the sauce. [Don’t worry if it looks messy or if the mounds stick together, that’s how it’s supposed to look.]
Bake for 45-50 minutes uncovered. Let stand 2-3 minutes covered.
STEP 3: TO SERVE
Scoop up a piece of the cake and smother it in an extra large spoonful of sauce. Best served hot next to a scoop of real vanilla ice cream.
Hi Brad - looks like a great recipe. I have a question! Have you ever made it a day ahead and reheated it when you're ready to serve? If so, how did it turn out? Thanks!
ReplyDeleteYes I have. And it's great left-over. The key is to make sure your left-over pieces are covered in sauce before heating them. A little ceramic or iron mini-pot in the toaster oven is best, but microwave works too.
ReplyDeleteBrad, my 11 year old pal and I made your recipe for a big Christmas Eve bash. It was a universal hit! Everyone said to let you know how much they liked it. Top comment from my dad's French Canadian wife who said that it was better than her Chomeur.
ReplyDelete