Creamy Maple Worker’s Pudding (Pouding chômeur)

Creamy Maple Sauce

• 1 cup maple syrup (preferably amber syrup for its rich flavour)
• 1 cup 35% cream
• 1/4 cup butter

Worker's Cake

• 1 1/2 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter, at room temperature
• 1 cup maple sugar
• 1 cup milk

1. Preheat oven to 180° C (350° F). Butter a cake pan, about 20 cm (8 in) square. Set aside.

Creamy Maple Sauce

1. In a saucepan, combine the maple syrup, cream, and butter. Bring to a boil and cook 2 minutes. Keep warm.

Worker’s Cake

1. Into a bowl, sift together the flour, baking powder and salt. Set aside.
2. In another bowl, use an electric mixer to cream the butter. Gradually incorporate the maple sugar until achieving a smooth consistency. Alternate between adding the flour mixture and the milk, stirring throughout.
3. Pour dough into the pan. Gently pour the hot syrup over the dough. Bake for 45 minutes. Serve hot, warm, or cold.