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Pouding chomeur Made Simple
Dessert

Pouding chomeur Made Simple

If you enjoy authentic Pouding chomeur Made Simple cuisine, this homemade Dessert recipe is worth trying at home....

⏱️

10 Min Prep

🔥

26 Min Cook

🍽️

6 Servings

🥗

Vegetarian

Ingredients

  • ½ cup Butter
  • 1 cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2 cups Flour
  • 1 tsp Baking Powder
  • 1 1/4 cup Milk
  • 1 1/2 cup Maple Syrup
  • 1 1/2 cup Brown Sugar
  • 1 1/2 cup Single Cream
  • 1/3 cup Butter

Instructions

1
In a large mixing bowl, with an electric mixer, toss together the shortening and sweetener till the toss together is light.
2
toss in eggs and vanilla and toss together.
3
In another mixing bowl, toss together dusting seasoning and baking dusting seasoning.
4
Alternate dusting seasoning toss together and whole milk to the shortening toss together.
5
stream in into a 13 inch by 9 inch greased cooking vessel.
6
MAPLE coulis.
7
In a large casserole, bring to bubble the syrup, brown sweetener, froth and shortening and constantly mix gently.
8
Reduce mildly hot and and gently prepare 2 mins or till coulis has reduced a little bit.
9
stream in coulis gently over cake.
10
char at 325°f (160°c) about 35 mins or till cake is light brown and when toothpick inserted comes out wipe down.

Recipe Information

Cuisine
Canadian
Course
Dessert
Diet
Vegetarian
Total Time
36 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

26 mins

Total Time

36 mins
#canadian #dessert #vegetarian
Author

Master Chef

Cooking becomes more enjoyable with recipes that are simple, flavorful, and easy to follow. Our extensive collection includes healthy meals, comforting classics, festive dishes, vegetarian favorites, and irresistible desserts from different cuisines around the globe. Every recipe is carefully tested to ensure great results while saving you time in the kitchen. Whether you're cooking for yourself or entertaining guests, you'll discover delicious ideas that make every meal memorable and satisfying for everyone at the table.

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