Pudding Chômeur
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- 2 cups (434 g) Redpath® Dark Brown Sugar, packed
- 2 cups (500 ml) water
- ¼ cup + 2 tbsp (85 g) cold butter, divided
- 2 tbsp (30 ml) pure vanilla extract, divided
- 4 cups (500 g) all-purpose flour
- ¾ cup (150 g) Redpath® Granulated Sugar
- 2 tbsp (30 g) baking powder
- 1 tsp (6 g) salt
- 2 cups (500 ml) milk
Instructions
Step 1
Preheat oven to 375°F (190°C). Lightly grease a 3-quart (12 cup / 3 litre) baking dish.
Step 2
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.
Step 3
In a bowl whisk together the flour, the Redpath® Granulated Sugar, baking powder, and salt until well combined.
Step 4
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.
Step 5
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.
Step 6
Transfer the batter into the prepared baking dish and spread evenly. Carefully pour the hot dark brown sugar syrup over the batter.
Step 7
Place into the preheated oven and bake for 25 to 30 minutes, or until deep golden in colour. Serve with whipped cream.
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