Chomeur pudding cakes

I got this recipe from a Canadian House & Home magazine. After staring at the picture mostly for the super nice table that the dessert was photographed on, I started thinking. Hmm, I have ramekins. I just mix stuff together and put it in an oven? It has maple? Ice cream optional (aka, necessary). Let’s do it.

Recipe from Canadian House & Home


3/4 cup unsalted butter at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1.75 cups all purpose flour
1 ts baking powder
1 cup maple syrup
1 cup whipping cream
Pinch of salt


In a large bowl, combine butter and sugars and blend. Add eggs and vanilla and beat to incorporate. Add flour and baking powder and mix well. Refrigerate for at least an hour.
While that’s chilling, bring syrup and cream to a boil stirring continuously. As soon as it starts first hint of boiling, take off the heat, add salt and let it cool, and then stick in the fridge.

Heat (Preheat doesn’t make any sense) oven to 450F. Take 6 ramekins, and spoon a couple of tbsps of the sauce in the bottom and then fill the ramekin with the cake mimxture. Slowly pour remaining syrup over dough, it will sink into the holes. Bake for 20 to 25 mins, or when a toothpick inserted into the cake comes out clean. Let cool, and then serve with ice cream.

A note about ice cream that I just found out. A lot of brands of ice creams (cheap ones) in the US/Canada are not legally allowed to use the word Ice-cream on their boxes. So, they use the word Frozen Dessert instead. I think to qualify as ice cream, you have to use milk, and a lot of the companies use other forms of fat. So when ¬†you enjoy Breyers, just remember it’s not really ice cream.