Pudding Chomeur

• Maple Sauce:
• 2 cups maple syrup (500 ml)
• 1/2 cup brown sugar (125 ml)
• 1 cup 35% cream (250 ml)
• 1/4 cup butter (60 ml)
• Batter:
• 1 cup butter room temperature (250 ml)
• 1 cup sugar (250 ml)
• 2 cups flour (500 ml)
• 2 teaspoons baking powder (10 ml)
• unit A pinch of salt
• 1 cup milk (250 ml)
• 1 tablespoon vanilla extract (15 ml)

1. Maple Sauce:
2. Bring all the ingredients to a boil. Let simmer for 5 minutes. Set aside on lowest setting. Can make this ahead of time
3. Batter (can make day before)
4. Preheat oven to 350 F (180 C).
5. In a bowl, cream butter with sugar and vanilla extract. In another bowl, combine the dry ingredients.
6. Add the dry ingredients to the sugar mixture, alternating with milk.
7. Divide batter into 8 ramekins and if not using right away, refrigertae.
8. When ready to cook, pour syrup over batter. Bake for about 35 minutes until golden brown. To know if the cake is baked enough, stick a toothpick in the cake and take it out. If the toothpick comes out clean, the cake is done.
9. Serve warm with a scoop of vanilla ice cream.

maple sauce, maple syrup, brown sugar, cream, butter, batter, butter, sugar, flour, baking powder, salt, milk, vanilla

Taken from www.epicurious.com/recipes/member/views/pudding-chomeur-52801301 (may not work)