This the queen of Quebec’s rustic desserts, a poor man’s pudding of pantry essentials including pure maple syrup, gets whipped together in minutes. The simple cake batter gets spooned into a pan and doused with a brown sugar and maple concoction. The magic of the oven transforms it into a golden brown cake atop a luscious sticky syrup bottom. Little prep, few ingredients and low labour once made pudding cakes such as these incredibly popular desserts. Now they are a new trend, served in some of the most elegant Quebecoise restaurants such as Montreal’s famed Au Pied du Couchon or in the BB Test Kitchen.
Enjoy this recipe now; it's about to get the 'cut' and emigrate to my new cookbook, The Baker's Four Seasons (Fall 2014).