Recipe For Pudding Chomeur, Lottie Doof Pouding Chomeur

Cream butter or margarine.

La mazza di tamburo e buona. It is rich and decadent and a perfect winter desert. 1 cup packed light brown sugar. Slowly add sugar until a smooth constitency.

Repeat until all is mixed. 1 tsp baking powder. Cup cold unsalted butter cut into pieces.

Pre heat the oven at 3250f. With heavy cream on top of it its even better. Combine the maple syrup heavy cream and brown sugar in a small saucepan and bring to a boil.

The individual puddings have the texture of a cake like biscuit with crusty edges moistened by maple and cream. Slowly add of the milk with the sugar with the egg and the vanilla. The vanilla ice cream may seem unnecessary but its cold creaminess is the perfect foil for the rich warm puddings.

In a bowl cream the butter or margarine. Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Stir in brown sugar.

Let cool for 10 minutes. Butter an 8 inch 20 cm square glass baking dish 2 inches 5 cm high. Cup unsalted butter.

Pudding chomeur is a traditional cake from quebec. Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean about 30 minutes. Cup granulated sugar.

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. Bring to a boil. I used unsalted butter instead of margarine as it is healthier.

Really easy and fast recipe. I got the recipe from my friend in quebec. Add water and vanilla.

Sift together the flour and the baking poweder. Both versions are incredibly delicious. In a saucepan melt butter or margarine.

1 tsp vanilla extract. The original was brought over from france when the first settlers arrived in nouvelle france or quebec. 1 cups all purpose flour.

Remove from the heat. Comes out really rich but according to my brother who is the one who was really craving pudding chomeur it is less rich than the one made with maple syrup he had at a restaurant. 1 cup maple syrup.

1 cup 2 milk. Meanwhile make the dough. Serve pudding with any extra maple cream sauce.

Somewhere over time it became grand pere when someone substituted maple syrup for the brown sugarwater mix. Youll need four 6 ounce ramekins for this recipe. With the rack in the middle position preheat the oven to 4000f 2000c.