I have a question about the recipe "Pudding Chomeur" from camille.
Several people have talked about making this with brown sugar instead of maple syrup. Can you describe how to do that? Frankly can't afford that much real maple syrup!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)