Pouding chômeur de la Saint-Jean en extra
4 portions
On ne peut pas se tromper avec du dessert, et cette succulente gâterie québécoise faite d'un gâteau spongieux et moelleux dans une délicieuse sauce maison à l'érable ne fait pas exception. Bonne Saint-Jean!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
200 g
Cassonade
10 cs
Sirop d'érable
1 tasse(s)
Farine tout usage
(Contient: Blé)
1 pièce(s)
Œuf
(Contient: Oeuf)
½ tasse(s)
Sucre blanc
113 ml
Crème
(Contient: Lait)
2 cc
Poudre à pâte
Pas inclus dans votre livraison
⅓ tasse(s)
Beurre non salé*
(Contient: Lait)
0.06 cc
Sel*
Ustensiles
Instructions
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 of water to a small pot and 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 cake mixture to a greased 9×13-inch baking dish. Using a spatula spread into an even layer. Carefully pour maple sauce over batter. Bake in the centre of the oven for 20-28 min, or until a toothpick inserted in the centre comes out clean. When cake is cooked through, carefully remove from the oven and set aside to cool, 15 min. Cut cake into 4 and transfer to serving plates.
