Pouding chômeur — brown sugar pudding
A tender cake baked over a brown sugar and cream syrup.
Active time20 min
Cooking35 min
Total1 h 15 minResting : 15 min
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Ingredients
- 75 g unsalted butter
- 125 ml 15% fat cream
- 60 ml whole milk
- 1 egg
- 250 ml water
- 3 ml vanilla extract
- 150 g wheat flour
- 8 ml baking powder
- 105 g sugar
- 420 g brown sugar
Preparation
Let the butter soften. Preheat the oven to 200 °C. Line a square tin with baking paper. Mix the flour and baking powder. Beat the softened butter with the sugar. Beat the egg, then add the required amount of beaten egg with the milk and vanilla. Stir in the dry ingredients just until evenly combined.
75 g unsalted butter60 ml whole milk1 egg3 ml vanilla extract150 g wheat flour8 ml baking powder105 g sugar- oven
- square tin
- baking paper
- mixing bowl
- electric mixer
Whisk the brown sugar, water and cream together in the tin. Gently spoon the batter over this syrup. Bake for about 35 min, until a skewer inserted into the cake comes out clean.
125 ml 15% fat cream250 ml water420 g brown sugar- square tin
- whisk
- spoon
- oven
- wooden skewer
Use oven gloves to remove the tin. Rest for 15 min before serving the cake with its sauce.
- oven gloves
- square tin
Allergens
- Eggs
- Gluten
- Milk