This classic Quebec dessert (literally “unemployment pudding”) was created during the Great Depression, to make use of very cheap ingredients (originally stale bread and brown sugar).
preparation : 10 minCooking : 30 min
Standing : 20 min
Cooking Dish : 23x23cm (9×9 inch)
|1 cup||maple syrup||250 mL|
|1 cup||water||250 mL|
|1 cup||white flour (all purpose)||130 g|
|1 1/4 tsp||baking powder||3 g|
|1 pinch||salt||0.1 g|
|2 1/2 tbsp||butter, unsalted||35 g|
|6 tbsp||sugar||80 g|
|1||eggs size large|
|1/2 cup||milk, partly skimmed, 2%||125 mL|
Before you start
A hand-held or stand mixer will make things easier for this recipe.
- Preheat the oven to 200ºC/400ºF.
- In a small saucepan, heat the syrup with water. Pour the mixture into a square 9 in. pan. Set aside.
- In a bowl, sift together the flour, baking powder, and salt. Set aside. In another bowl, beat the butter and sugar, using amixer. Add the egg and beat 2 min until a smooth consistency is obtained. Incorporate the dry mixture to the egg mixture alternating with the milk. Using an ice cream scoop or a large spoon, spoon the batter into the warm syrup.
- Put the pan on top of a baking sheet (to collect any drippings). Bake in the middle of the oven about 30 mint. Check with a toothpick or knife to see if it is cooked through. Let cool 20 min.
- Serve warm or cold.