From a time when simplicity was a necessity in most households, and no one worried about what their desserts would look like on social media, comes this classic treat. A traditional comfort food in Quebec, we are thrilled to share this almost untouched family recipe with the whole country.
- 2 cups (434 g) Redpath® Dark Brown Sugar, packed 2 cups (434 g) Redpath® Dark Brown Sugar, packed
- 2 cups (500 ml) water 2 cups (500 ml) water
- ¼ cup + 2 tbsp (85 g) cold butter, divided ¼ cup + 2 tbsp (85 g) cold butter, divided
- 2 tbsp (30 ml) pure vanilla extract, divided 2 tbsp (30 ml) pure vanilla extract, divided
- 4 cups (500 g) all-purpose flour 4 cups (500 g) all-purpose flour
- ¾ cup (150 g) Redpath® Granulated Sugar ¾ cup (150 g) Redpath® Granulated Sugar
- 2 tbsp (30 g) baking powder 2 tbsp (30 g) baking powder
- 1 tsp (6 g) salt 1 tsp (6 g) salt
- 2 cups (500 ml) milk 2 cups (500 ml) milk
Preheat oven to 375°F (190°C). Lightly grease a 3-quart (12 cup / 3 litre) baking dish.
In a saucepan over medium heat, add in the Redpath® Dark Brown Sugar and water. Stir and bring mixture to a boil. Boil for about 7 minutes. Turn off heat and stir in two tablespoons (28 g) of butter and 1 tablespoon (15 ml) vanilla extract.
In a bowl whisk together the flour, the Redpath® Granulated Sugar, baking powder, and salt until well combined.
Using a box grater, grate the cold butter into the flour mixture. With a fork or hands, work the grated butter into the dry ingredients until mixture resembles coarse sand.
Make a well and pour milk and remaining vanilla extract (1 tablespoon / 15 ml) into the dry ingredients. With a rubber spatula, fold until just combined; do not overmix.
Transfer the batter into the prepared baking dish and spread evenly. Carefully pour the hot dark brown sugar syrup over the batter.
Place into the preheated oven and bake for 25 to 30 minutes, or until deep golden in colour. Serve with whipped cream.
*If you want more sauce, add an additional 1 cup (217 g) of Redpath® Dark Brown Sugar and 1 cup (250 ml) of water when making the syrup. You only need to pour ¾ of the sugar syrup onto the batter. Bring the remaining syrup to a boil. Boil for 5 minutes or until the syrup thickens and resembles maple syrup.
*Place the amount of butter needed to grate into the freezer. Frozen butter is easier to grate and the cold butter ensures a flakier topping.