It dates back to the 70s and it has got the best recipes, I mean the best: scones, cakes, muffins, breads, cookies, it has everything. Nothing fancy, nothing complicated, just simple recipes. I love that these days you can find almost anything on the internet but there’s nothing like opening an old (or new) recipe book and looking at the pictures, or in this case drawings, and just imagining how the recipe is going to turn out.
Whenever we visit my parents I’ll browse through the booklet and write down a few recipes and these recipes usually end up in my tried and true list, the list I look through when I want something foolproof. So without further ado, here’s a foolproof recipe for Maple Syrup Pudding Cake or as we call it in Québec, Pouding Chômeur.
Maple Syrup Pudding Cake
adapted from Robin Hood Flour
For the sauce:
1 ½ cups maple syrup
¾ cup water
2 tsp butter
For the batter:
1 cup flour
1 ½ tsp baking powder
½ tsp salt
½ cup sugar
1 tbsp butter, softened
1 egg, beaten
1/3 cup milk
Preheat oven to 350F. Grease a 9” square or round baking dish.
In a saucepan, mix maple syrup and water. Bring to a boil, remove from heat, add butter and set aside.
In a small bowl, mix flour, baking powder and salt. In another bowl cream butter and sugar. Add egg and mix well. Add dry ingredients alternating with the milk. Mix well.
Spoon the batter into the prepared pan. Carefully pour the sauce over the batter.
Bake in preheated oven for about 35 minutes, until the cake is golden brown. Let the cake rest a few minutes before serving.