RECIPE - Pudding Chomeur

Pudding Chomeur
from the Great Canadian Cookbook by The Food Network
1 ½ cups all-purpose flour
½ cup granulated sugar
1 ½ tsp baking powder
1 pinch salt
½ cup cold unsalted butter, cut into pieces
1 cup 2% milk
1 cup Maple Roch maple syrup
1 cup packed light brown sugar
½ cup water
¼ cup unsalted butter
1 tsp vanilla extract
1. Preheat the oven to 350ºF (180ºC). Lightly grease 8 individual (5-ounce/150 mL) ramekins or other ovenproof dishes and place them onto a baking tray.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the butter and use a pastry cutter or your fingertips to work the butter into the flour until a rough, crumbly mixture – small bits of butter may be visible, but that is OK. Add the milk and stir until the mixture comes together – it will be sloppy. Spoon this into the prepared baking dishes.
1. To prepare the sauce, bring the maple syrup, brown sugar, water, butter and vanilla up to a boil over high heat in a medium saucepan, stirring occasionally. Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins – it will seem like a lot of syrup, but that is expected (half will bake into the cake and half will thicken into a sauce at the bottom...magic!). Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out clean. Let the puddings cool for about 15 minutes before serving (that syrup is hot!)
Tips and Substitutions
Pudding Chomeur is best served right after baking. It can be made ahead and reheated in a low oven, but some of the sauce will get absorbed into the cake.