Pouding Chômeur or Poor Man’s Pudding is the dessert that I shared with you, two years ago, for Easter. As much as I loved that recipe, it was a nightmare to clean up, if you had any maple run-over! Several of you shared some very funny stories of kitchen disasters, due to my recipe. Luckily, because the pudding was so tasty, I was forgiven.
My mom loved that recipe or rather loved the end product. She hated the recipe. Too many bowls and pots and then, there was the possibility of something landing on her pristine oven floor. You have to see my mom’s oven to believe it – thirty years old and spot-free.
She called me a couple of weeks ago…
“Remember that maple pudding thing you served for Easter a couple of years ago?”
“Yes”, immediately curious as to why she’d be thinking about a dessert that was never going to see her oven.
“I re-worked it.”
“No muss, no fuss – zip, zip, zip – in the pan, in the oven”
“What did it taste like?”
My mother can be infuriating. She likes to leave herself in a neutral position, so that she can announce victory with whatever way things go.
“Give me the recipe”.
“I already did except with a few minor tweaks”.
Mom is so clever. She took the first cake recipe that she ever taught me to bake but changed the pudding part to a creamy maple sauce. She wasn’t joking. The pudding is in the oven in less than five minutes maybe longer if it’s your first time. I’ve been making the original pudding cake since I was ten years old! No muss, no fuss… I’m not really sure what “no muss’ means but Mom has been saying it, to me, all my life. The new ‘Pouding Chômeur’ has a more dense cake but it’s every bit as lovely. Instead of baking it, then serving it, in individual ramekins, it goes into a large casserole dish and is served inverted on a plate or in a bowl. It doesn’t matter. The maple cream sauce is glorious which makes it a perfect Easter sweet.
I mentioned a couple of posts back that Ralph and I were planning several dinner parties before we head to the farm for the summer. I served this dessert at each dinner, unapologetically. It’s too delicious and too easy. If you’re having a crowd over for Easter or having a quiet holiday dinner, give it a whirl. You’ll love it!
Vanilla ice cream or whipped cream is deadly on top!
Maple Pudding Easter Cake
Preheat oven 350*F
1 cup flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
Sift dry ingredients into a medium sized bowl
Stir wet ingredients together in a separate bowl then add to dry ingredients.
Stir by hand until well mixed.
Place batter in a round baking dish
½ cup whipping cream
1 cup maple syrup
Place cream and maple syrup in a small sauce pan over medium high heat and bring to just before a boil.
Gently pour hot liquid over cake batter.
Place cake in the oven for 40 minutes.
Cake is done when a toothpick inserted into just the cake comes out clean.
Allow to cool then serve inverted on individual plates.
THE LOVE: Bake on the lowest level in your oven.
one year ago: lemony lemon bread infused with fresh thyme
two years ago: asparagus and portobello mushroom tart
three years ago: poppin’ pecans
I’d love it, if you’d share my posts. Happy Easter.
Thanks for reading.