Worker’s Maple Pudding


Cakes

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10-12 portions
Metric Imperial

Ingredients

Maple Caramel

  • 1/2 cup maple syrup (preferably amber syrup for its rich flavour)
  • 1/2 cup 35% cream
  • 1/2 cup unsalted butter
  • 2/3 cup maple sugar
  • 3 egg yolks
  • 1 large egg
  • 1/4 tsp salt

Cake Batter

  • 1⅓ cup unsalted butter
  • 1⅓ cup maple sugar
  • 6 eggs
  • 2¼ cups pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3½ tbsp milk

Method

Maple Caramel

  1. In a medium saucepan, bring the maple syrup, cream, and butter to a boil. Add the maple sugar and stir until it’s dissolved.
  2. In a bowl, mix the egg yolks, whole egg, and salt together well. Add this mixture to the saucepan and, whisking, bring once again to a boil.
  3. Strain through a sieve or cheesecloth and set aside in the fridge.

Cake Batter

  1. Preheat oven to 190° C (375° F) with the rack placed in the middle.
  2. Butter and flour a 23-cm (9-in) cake pan.
  3. In a bowl, cream the butter with a whisk, add the maple sugar, and continue whisking. Add the eggs and mix them in well.
  4. Sift together the flour, baking soda, and salt. Add to the egg mixture, alternating with the milk. Mix to a smooth, homogeneous batter, without over-mixing.
  5. Pour the maple caramel into the pan and cover with the dough. Bake for 55 minutes or until golden brown.
  6. Remove from oven and allow to cool before inverting and serving.

*The origins of this recipe date back to the Great Depression when Québec factory workers made a dessert (pouding chômeur – Unemployed Man’s Pudding) from the most basic ingredients. It survives to this day in family meals and at sugar shacks in the spring.

 

 

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Stéphanie Labelle

Pastry Chef

Cakes Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!