Reader Recipe: Pouding Chomeur
From butternut squash mac and cheese to persimmon and pomegranate salad, lately I can't get enough of everything Fall. Desserts, in particular, are comforting in a way that no other dish can be, and FinnLover's pudding, with its Autumn spices, apples, and brown sugar syrup, embodies exactly that. To make this basic dessert and Québécois favorite, read more.
Submitted by TeamSugar member FinnLover
Adapted from "Delices Traditionnels du Quebec", Les Editions La Bonne Recette
"Pouding chômeur", which is French for the unemployed's pudding, is a traditional dessert from Quebec. It is normally a very basic recipe but since I had some apples on hand, I adapted a traditional recipe by adding apples and cinnamon. It resulted in a cake that was a bit more moist and sticky than the traditional one, but so much more flavorful. The cinnamon was a nice addition too.
Ingredients
* 2 tbsp butter
* 1 egg
* 1/4 cup sugar
* 3/4 cup flour
* 1 tsp baking powder
* 1/2 tsp ground cinnamon
* 1/4 cup milk
* 1 or 2 apples, cored and peeled, finely chopped
* 3/4 cup brown sugar
* 3/4 cup water
Directions
* Preheat your oven to 375 F (190 C) *
1. In a large bowl, mix the butter and the sugar together.
2. Add the egg and mix until you get a smooth texture.
3. In another bowl, mix the flour, the baking powder and the cinnamon together.
4. Add half of the flour mixture to the egg mixture and mix well. Then add the milk and mix well. Add the rest of the flour and mix well. Add the apples to the mixture.
5. Pour the batter into a small baking dish.
6. In a small saucepan, bring to a boil the water and the brown sugar.
7. As soon as it boils, pour the syrup all over the cake.
8. Bake for about 25 minutes or until a fork inserted in the middle of the cake comes out clean.
It might look like a big mess, but it was a yummy mess.
Really good on its own.
But I was feeling naughty and decided to top it with some raisins and some heavy cream. Chopped nuts would have been good too. And vanilla ice cream is even better!
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