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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 cup
Brown Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
10 tbsp
Maple Syrup
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Mustard, Soy, Egg, Fish, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk, Gluten)
1 unit(s)
Egg
(Contains: Egg)
½ cup
White Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
113 mL
Cream
(Contains: Milk)
8 g
Baking Powder
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk, Triticale)
Not included in your delivery
cup
Unsalted Butter*
tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
