Ingredients Required

Preparation Steps

Preheat your oven to 375°F (190°C) in preparation for cooking the Maple Pouding Chômeur. This ensures even cooking and the perfect texture.
Butter a 9-inch square baking dish, making sure to cover all sides to prevent sticking, ensuring easy removal and cleanup.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. This dry mixture will form the base of the cake part of the pudding.
In a separate bowl, cream the butter and sugar until light and fluffy. This usually takes about 3 minutes, serving as the foundation for your batter.
Add the egg and vanilla extract to the butter mixture, blending until well combined, enhancing the flavor profile of the dessert.
Gradually incorporate the dry flour mixture into the wet ingredients, alternating with the milk. Begin and end with the flour mixture for a smoother blend.
Spread the batter evenly into the prepared baking dish, setting the stage for the delicious syrup that follows.

In a saucepan over medium heat, combine the maple syrup, brown sugar, and heavy cream. Stir continuously until the mixture comes to a gentle boil, dissolving all the sugar.
Pour the syrup mixture over the batter in the baking dish directly. It may seem like an odd step, but during cooking, the cake will rise while the syrup becomes a gooey topping.
Bake for approximately 30-40 minutes. Use a timer to keep track of time; the cake should be golden and set with bubbling syrup.
Remove from oven and let it cool for at least 15 minutes before serving, allowing the cake to firm up slightly.

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