Cranberry Pouding Chômeur
Ingredients
- 175 ml (¾ cup) all-purpose flour
- 5 ml (1 teaspoon) baking powder
- 5 ml (1 teaspoon) salt
- 90 ml (6 tablespoons) sugar
- 60 ml (¼ cup) unsalted butter, melted
- 5 ml (1 teaspoon) pure vanilla extract
- 1 large egg, room temperature and beaten
- 125 ml (½ cup) whole milk, room temperature
- 250 ml (1 cup) frozen cranberries
- 375 ml (1½ cups) heavy 35% cream
- 310 ml (1¼ cups) maple syrup
- Zest of 1 orange, plus more for garnish
- 60 ml (¼ cup) dark brown sugar
Instructions
- Preheat the oven to 180°C (350°F). In a large bowl, combine the flour, baking powder and salt.
- In a separate bowl, combine the sugar, butter, vanilla, egg and milk. Slowly add the wet ingredients to the dry, being careful not to overmix. Pour the batter into a 9-inch square baking dish and set aside to rest while you prepare the sauce.
- Combine the cranberries, 375 ml (1½ cups) cream, maple syrup, orange zest and brown sugar in a medium saucepan. Bring to a boil, whisking constantly. Turn the heat down to low and simmer for 3 minutes. Remove from the heat and pour the sauce over the batter.
- Bake for 25-30 minutes or until a toothpick inserted comes out mostly clean. Let the pouding chômeur rest for 10 minutes before serving.
