St. Jean Baptiste Chômeur Pudding
with Maple Syrup
You can’t go wrong with dessert, and this delectable Quebec treat with light, fluffy sponge baked in a delicious DIY maple sauce is no exception. Bonne Saint-Jean-Baptiste!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Brown Sugar
10 tbsp
Maple Syrup
1 cup
All-Purpose Flour
(Contains Wheat)
1 unit
Egg
(Contains Egg)
½ cup
White Sugar
113 mL
Cream
(Contains Milk)
2 tsp
Baking Powder
Not included in your delivery
⅓ cup
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 350°F. Remove 1/3 cup butter from the fridge and set aside to come up to room temperature. Add 1 cup water to a small pot. Bring to a boil over high heat. Once boiling, add brown sugar, maple syrup and 2 tbsp softened butter. Reduce heat to medium-low. Cook, stirring often, until sauce thickens slightly, 8-10 min. Remove the pot from heat and set aside to cool for 5-7 min
Meanwhile, add white sugar and remaining softened butter to a large bowl. Using an electric mixer, beat mixture together until combined and light yellow, 1-2 min. Add egg and cream, then beat together until smooth, 1 min.
Add 1 cup flour, baking powder and salt to the large bowl with butter mixture. (TIP: Save your remaining flour for another creation!) Stir, scraping down any flour on the sides of the bowl, until dry ingredients are fully combined
Transfer batter to a greased 9x13-inch baking dish. Using a spatula, spread batter into an even layer. Carefully pour maple sauce over top. Bake in the middle of the oven for 20-28 min, or until a toothpick inserted in the centre comes out clean. Carefully remove from the oven and set aside to cool, 15 min. Cut cooled cake into quarters and transfer to serving plates.
