Desserts · Original adaptation
Individual Maple Pouding Chomeur Recipe
Tender vanilla cakes baked in a bubbling maple-cream sauce for a simple home version of the Quebec dessert.
Inspired by The Great Canadian Baking Show, Season 9, Episode 4
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Bake it at home
Individual Maple Pouding Chomeur
- Prep
- 20 min
- Bake
- 24 min
- Total
- 44 min
- Makes
- 6 individual puddings
Ingredients
- 180 ml pure maple syrup
- 120 ml double cream
- 30 g unsalted butter
- 120 g plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 60 g unsalted butter, softened
- 80 g caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 80 ml whole milk
Method
Heat the oven to 180 C, or 160 C fan. Butter six 200 ml ramekins and set them on a rimmed baking sheet.
Bring the maple syrup, cream, and 30 g butter just to a simmer, stirring until smooth. Divide the hot sauce among the ramekins.
Whisk the flour, baking powder, and salt. In another bowl, beat the 60 g butter and sugar until pale, then beat in the egg and vanilla.
Fold in the dry ingredients in two additions, alternating with the milk, to make a soft batter.
Spoon the batter gently over the sauce without stirring. Bake for 22 to 24 minutes until the tops are golden and spring back lightly.
Rest for 8 minutes, then serve in the ramekins while the maple sauce remains warm beneath the cakes.
From the episode
Maple Week
This adaptation starts from the episode's maple brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
