Description
Pouding Chômeur is a classic French-Canadian dessert known for its comforting layers of soft cake topped with a rich, caramel-like syrup. This easy-to-make treat features a fluffy vanilla batter baked beneath a luscious brown sugar syrup that forms a delectably gooey topping during baking. Perfectly suited for cozy gatherings, it offers a heartwarming combination of textures and flavors that delight every palate.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups boiling water
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt until well blended to ensure even leavening.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and airy, which helps create a tender cake texture.
- Add Milk and Vanilla: Stir in the milk and vanilla extract, mixing thoroughly to combine all wet ingredients evenly.
- Combine Dry and Wet Mixtures: Slowly fold the dry ingredient mixture into the wet mixture. Stir gently to combine, being careful not to overmix to keep the cake light and fluffy.
- Transfer Batter to Dish: Pour the batter into the prepared baking dish and smooth the surface evenly.
- Prepare Syrup: In a separate bowl, dissolve the brown sugar in the boiling water, stirring well until fully integrated to create the syrup.
- Pour Syrup Over Batter: Carefully pour the hot brown sugar syrup over the batter in the baking dish, ensuring to distribute it evenly without disturbing the batter layers.
- Bake the Pudding: Place the baking dish in the oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the cake part comes out clean.
- Cool and Serve: Allow the pudding to cool slightly before serving. It is best enjoyed warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- Do not overmix the batter to maintain a light and fluffy texture.
- Use boiling water for the syrup to ensure the sugar dissolves completely.
- Serve warm for the best flavor and texture experience.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently.
- For a richer dessert, add a pinch of cinnamon or nutmeg to the dry ingredients.
