Pouding chômeur
8
Points®
Total time: 58 min • Prep: 12 min • Cook: 46 min • Serves: 24 • Difficulty: Easy
This upside down caramel cake is so rich and delicious you’d never know it was a point-friendly version of a classic Quebec dessert. Serve with whipped cream.
Ingredients
Baking powder
1 tsp(s)
All-purpose flour
1½ cup(s)
Unsalted butter
7 tbsp(s), divided
Vanilla extract
1 tsp(s)
Egg
1 large
1% low fat milk
1 cup(s)
Maple syrup
⅔ cup(s)
Dark brown sugar
⅔ cup(s)
Mineral water
½ fl oz, boiling
Aerosol whipped cream
24 tbsp(s)
Sugar
½ cup(s)
Instructions
1
Preheat oven to 325º. Prepare a 9” x 13” baking dish with cooking spray and set aside.
2
Sift flour and baking powder. Set aside. Using an electric mixer, cream 4 Tbsp of butter with sugar until light and fluffy. Add vanilla extract and egg and beat until well combined. In alternating batches, add flour mixture and milk, blending by hand until just combined (no lumps.) Dough will be a little sticky. Turn batter into prepared baking dish and smooth top.
3
In small sauce-pan, combine 3 Tbsp of butter, maple syrup, brown sugar, and boiling water. Boil sauce for 1 minute or until slightly syrupy. Carefully pour the sauce over the top of the batter. Bake for 45 minutes until top is golden*. Cool and cut into 24 square. Serve with 1 Tbsp of whipped cream per piece.
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