Maple Chomeur (Poor Man's Pudding)

Maple Chomeur is a very popular traditional dessert in Quebec, supposedly dating back to the Depression era and it really is simplicity itself. This is the sort of recipe that draws me in because it transforms a few familiar ingredients into something absolutely delicious. We enjoyed this particular pudding at the end of our last weekend brunch for a warm, sweet, sticky ending to my favorite meal of the week.

To prepare the sauce, in a medium sized pot simmer for 3 or 4 minutes:

1 cup real maple syrup

1 cup brown sugar
½ cup water
3 tbsp butter

1 tsp vanilla extract

Set aside to cool to lukewarm.

For the cake, begin by greasing a 9x9 inch baking pan very well

In a food processor combine:

1 1/4 cups flour
2 tspbaking powder
1/2 tsp salt
1/3 cup sugar

Using the pulse button on the food processor cut in

2/3 cup very cold butter, cut in small pieces

Pulse until the mixture resembles a coarse meal. ( If you don't own a food processor, you can cut the butter into the flour mixture using a pastry cutter or even a couple of knives.)

To the flour/butter mixture, add

3/4 cup milk
1 tsp vanilla extract

Blend in until the flour is fully incorporated and spread into the well-greased pan. Pour  the prepared maple syrup mixture over the cake batter and bake for about 35 minutes at 350 degrees F. Serve warm with whipped cream or ice-cream. Some lightly toasted walnuts also make a wonderful addition to this dessert.