Free Monthly Recipe

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June 2019 Free Recipe

Caramel Sticky Pudding or Quebec Pouding au Chomeur
This is one of the easiest desserts I know. It's so quick and uses pantry-handy ingredients like brown sugar, butter and maple syrup and it cooks up into a unique and decent cake-pudding. A day later, it's a hunky cake or square but that delicious caramel bottom layer remains.


Cake Part
1/2 cup unsalted butter, softened
1 cup white sugar
1 egg
1 teaspoon pure vanilla extract
1 cup milk
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/8 teaspoon salt

Brown Sugar Maple Sauce
1 cup boiling water
½ cup whipping cream
1 1/2 cups light brown sugar, firmly packed
1/2 cup pure maple syrup
¼ cup unsalted butter, softened
¼ teaspoon pure vanilla extract

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Generously spray a 4 quart baking dish or 9 inch layer cake pan with non-stick cooking spray. Place on the baking sheet.

In a mixer bowl, cream the butter with the sugar until fluffy, 2-4 minutes and then add the egg and vanilla and blend well. Stir in the milk and then the flour, baking powder and salt. Spoon into the prepared pan.

For the Brown Sugar Sauce, in the same mixer bowl, (no need to clean it) whisk the boiling water, cream, brown sugar, maple syrup, butter and vanilla extract. Pour this over the batter in the pan. Bake until the top is medium brown and you can see the sauce underneath bubbling through, about 45-50 minutes.

Serve warm or room temperature (the sauce firms up as it cools)

Serves 6-8

 

 

 

 

 

 

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