Maple Pudding Cake

Maple Pudding Cake is my spin on the classic French Canadian Pouding Chomeur, which is a type of cake that originated in Quebec and is traditionally made with a maple syrup-based sauce. Originating in Quebec, Canada, Pouding Chomeur is a classic dessert that has been enjoyed for generations. Translated to “unemployment pudding,” this sweet treat was originally created as a cheap and easy dessert during tough economic times. It’s no longer considered cheap due to the cup of maple syrup required for the sauce but it is easy.

1 cup all-purpose flour, unbleached
½ cup sugar
2 tsp. baking powder
½ tsp. sea salt
½ cup milk
2 Tbsp. butter, melted
1 tsp. pure vanilla extract
1 cup whipping cream
1 cup pure maple syrup

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Sift flour, sugar, baking powder and salt into a medium sized bowl

Stir milk and melted butter together in a separate bowl then add to dry ingredients.

Stir by hand until well mixed.

Place batter in a round 8” baking dish

Place cream and maple syrup in a small saucepan over medium high heat and bring to just before a boil.

Gently pour hot liquid over cake batter.

Place baking dish on a parchment lined baking sheet.

Place cake in the oven for 40 minutes.

Cake is done when a toothpick inserted into just the cake comes out clean.

Allow to cool then serve on individual plates.