The English translation for this French Canadian classic is actually "poor man's pudding" and believe me, it is the ultimate in maple goodness and there's nuthin' poor about it either.
Normally tooth shatteringly sweet, I was inspired to make this less sweet and more cakey version when I saw it featured in House & Home Magazine. My sister gifted me with a subscription for this fabulous Canadian magazine many moons ago and not only is it chock a block full of great decorating ideas, it always features recipes guaranteed to take me back to my Canadian roots and make me homesick too.
Loaded with a bunch of good stuff including butter, sugar, cream and of course maple syrup, similar to some of the other classic old fashioned puddings on this site the cake rises to the top and the bottom of the ramekin becomes a puddle of gooey sweet syrupy goodness. Of course I couldn't leave it alone and took the liberty of including a couple of pears too, just to add another je ne sais quoi, but you could certainly make it without and it would be fabulous.
It's great in it's naked state but I have to tell you it is over the top served warm with a scoop of good quality vanilla ice cream - I just didn't happen to have any hanging around. By the way, no substitutions for the maple syrup you hear? You've got to use the real thing in this pudding so leave the Mrs. Butterworth's to your morning pancakes and indulge in some real Nature's joy juice.
Oh and one more thing, don't forget to place the ramekins on a foil lined sheet pan because they do bubble over when they're cooking and you don't want a sugar fire in the bottom of your oven, now do you?
Pudding Chomeur aka Poor Man’s Pudding (from JBug’s Kitchen adapted from House & Home Magazine)
3/4 cup unsalted butter (room temperature)
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup real maple syrup
1 cup whipping cream
Pinch of kosher salt
2 pears, peeled cored and sliced (optional)
In bowl of electric mixer, combine butter and sugars and blend until smooth. Add eggs and vanilla, beating very well. Add flour and baking powder and mix just until incorporated. Do not over mix. Dough will be very thick and almost pastry like. Cover bowl and refrigerate a minimum of 1 hour.
Meanwhile in a large saucepan combine syrup and cream (use a large pan because this will boil up and could bubble over if you don’t use a big enough pot). Bring syrup and cream to a boil stirring constantly. As soon as it reaches the boiling point, remove from heat and stir in salt. Cool and refrigerate 1 hour.
Preheat oven to 450. Line a sheet pan with aluminum foil and place 6 oven proof ramekins onto pan. Spray ramekins with cooking spray, and then spoon a few tablespoons of maple/cream mixture into bottom of each ramekin. Arrange sliced pears onto bottom of ramekins. Split refrigerated dough evenly between the ramekins, loosely packing the dough on top of the pears. Slowly pour the remaining maple mixture over the dough, allowing it to run through the holes in the dough. Bake for 20 to 25 minutes or until golden brown. Let cool slightly and serve with ice cream. Makes 6 servings.
Other saucey pudds: