Caramel Sticky Pudding or Poudding au Chomeur

This wonderful recipe is in the upcoming The Baker's Four Seasons Cookbook. It is similar to a Quebecoise Pouding Au Chomeur of a brown sugar/flour batter gets spooned into a pan, doused with boiling water and the magic of the oven helps transform it into a golden brown cake atop a luscious sticky syrup bottom. This is perfect on its own, or with ice cream, or custard. Little prep, few ingredients (all pantry ready), and little expertise made pudding cakes such as these were once a popular, simple dessert.