Is there anything more comforting than pouding chômeur fresh out of the oven? If you said no, we agree with you! That’s why we’re sharing our pouding chômeur recipe with you; right in time for maple syrup season. This dessert satisfies the cravings for maple syrup and caffeine lovers when paired with a nice hot americano made using our L’Après-Ski blend.
All our espresso blends are suitable for this recipe, however we recommend you use Cremone to bake our pouding chômeur with espresso recipe, but again you can choose any espresso you like.
Enjoy!
310 mL (1 cup) of 35% cream
250 mL (1 cup) of maple syrup
55 g (1/4 cup) of brown sugar
1/4 cup of espresso (extracted/poured)
2 tbsp of softened butter, divided
125 mL (1/2 cup) of brown sugar
125 mL (1/2 cup) of milk
1 egg
250 mL (1 cup) of all-purpose flour
5 mL (1 tsp) of baking powder
A pinch of salt
Place the rack in the centre of the oven. Preheat oven to 180 °C (350°F).
Grease an eight-inch square baking dish with one tablespoon of butter.
Combine the ingredients in a small pot. Bring to a boil, stirring frequently with a whisk.
Simmer over medium heat for five minutes. Remove from heat and set aside.
In a large bowl, combine the brown sugar and remaining butter (one tablespoon).
Add the egg and milk, then mix.
Add flour and baking powder and mix.
Use a spatula to evenly spread the dough on the baking dish.
Pour the syrup gently over the dough, evenly.
Bake for 30 minutes or until you can insert a toothpick in the centre of the cake and pull it out clean. Let cool and voilà!
Enjoy!
For more caffeinated recipes, visit the recipe section of our blog. If you have a sweet tooth and you enjoyed this recipe, you’ll certainly like our maple butter latte and our chocolate and espresso banana bread!
One of the questions that coffee experts probably hear the most is:“What’s the difference between Arabica and Robusta?” The two types of coffee plants are at opposite ends of the spectrum, and by blending the two together, we can achieve the best of both worlds.
