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Author Notes: Pudding Chômeur is a traditional cake from Québec. It is rich and decadent and a perfect winter desert. With heavy cream on top of it it's even better! - Camille —camille
Food52 Review: If you crossed sticky toffee pudding with pancakes and maple syrup, you would get chomeur, a buttery biscuit submerged in a bath of maple syrup and cream. Pudding Chomeur takes no time to prepare: you mix the dough in 10 minutes and refrigerate it, and then the next day, you drop it into ramekins, pour over the syrup and cream and pop it into a very hot -- 450 degrees -- oven. As the syrup mixture boils it poaches and glazes the biscuit. This makes it both a great no-stress dinner party dessert and fun baking project to do with your kids. The recipe calls for 6 ramekins. The pudding is so rich you might want to make it in 10 to 12 small ramekins, baked for slightly less time, about 20 minutes. The batter should half fill the ramekins, and the syrup should come no closer than 1/4-inch from the rim, or it will boil over. - A&M —The Editors
- 2 eggs
- 2/3 cup butter
- 1 cup sugar
- 2 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 2 cups maple syrup
- 2 cups heavy cream
- Beat butter and sugar until smooth
- Add eggs one at the time
- Add flour and baking powder and stir until flour is completely incorporated.
- Chill for at least 24 hours
- Preheat oven a 450 degres. Bring syrup and cream to a boil in a saucepan
- Divide dough in 6 ramekins and fill each with the cream and syrup mix
- Place ramekins on a baking sheet and bake for 20-25 minutes
- This recipe is a Wildcard Contest Winner!
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