Our classic Rideau Hall kitchen Pouding chômeur recipe
Ingredients
Yield: 1 9x13” baking dish (3 quart baking dish)
Batter Ingredients:
- Unsalted butter, room temperature ¾ cup
- Fine sugar 1 ⅓ cups
- Eggs, room temperature 1 whole + 2 yolks
- Whole milk, warm 1 cup
- Vanilla or maple extract 2 tsp
- All-purpose flour 2 ¼ cups
- Baking powder 4 ½ tsp
- Salt pinch
Syrup Ingredients:
- Maple syrup 1 cup
- Brown sugar 1 ½ cups
- Water 3 cups
- Salt 1 tsp
Method
For Batter:
- Preheat oven to 350°F (175°C).
- Combine butter and sugar in the bowl of a stand and beat mixer with paddle attachment until blended and creamy. Add eggs and beat just until smooth. In a separate bowl, combine warm milk (should not be above 100°F /40°C) with vanilla or maple extract. In another bowl, sift flour with baking powder and salt. Add ⅓ of flour mixture to the butter and egg mixture, mixing slightly, then add half of the milk mixture, mixing slightly again. Finish making batter, alternating the process until all ingredients have been added and mixture is smooth.
- Pour batter into an ungreased 9x13” (with 3” height sides) baking dish and smooth surface with an offset palette knife or rubber spatula. Refrigerate until syrup is ready.
For Syrup:
- Combine all ingredients in a saucepot and bring just to a boil.
To bake:
- Open oven and, if possible, set baking dish with batter on a baking sheet (used to protect oven from spills while the dish is baking) on door of open oven. Pour hot syrup gently over entire surface and immediately place pan, still on the baking sheet, on the center rack of the oven, taking care not to spill syrup over the sides of the pan. As the pudding bakes the syrup should fall below the batter and create a sauce for the cake. Bake pudding until a medium brown colour and a toothpick inserted into the centre comes out clean. Baking time will vary depending on oven and baking dish (shape, size and materials of which it is made); suggested baking time is 40 minutes to 1 hour. Once fully baked, remove pudding from oven, place on counter to cool. Serve warm or at room temperature.
- Pudding may be made several days prior to serving and stored, covered, in the fridge until needed. Reheat pudding in its baking dish covered with foil in a 250°F (125°C) oven for 30 minutes to one hour; serve warm.