Poor man's pudding

I'm starting to think about Christmas dinner. Or, more specifically, Christmas dessert. Too early?

I don't put up decorations, listen to carols or put up my tree until December comes around, but I always plan big meals in advance.

My husband is the type of person who can't wait for things - I have to hide his gifts really well (and wrap them as soon as they're purchased) because I know he'll go snooping! I am the opposite. I'm happy to wait for things. I am a firm believer in the old saying, "Good things come to those who wait".

That is a good motto for the year 2020. I haven't seen a Canadian friend or family member since August, 2019. It has been a long year - for me and many others - for this reason. I miss my parents, brothers and close family members. But, good things come to those who wait, and there's a lot of hope for the year 2021.

Another thing I miss? Really, really good maple syrup. A small farm in Ontario has been promising to send me some of theirs – how wonderful would it be to receive it before Christmas? Then, I can make my all-time favourite, most indulgent dessert.

Pouding Chomeur! This roughly translates into 'poor man's pudding' - it was once considered inexpensive to make; but today? There's actually nothing inexpensive about the amount of maple syrup needed to make this dessert. And it's not the same with any other type of syrup, or even the every-day maple syrup you get from Irish retailers.

This dessert works best with extra-dark, almost bitter-tasting maple syrup. Really good maple syrup is not as thick - it's quite watery (this is because the goodness hasn't been boiled away; the longer maple sap boils, the sweeter and thicker it becomes). It's a dark brown colour.

When combined with heavy cream, a good quality maple syrup makes a beautiful kind of caramel sauce. Combined with the sponge, which has a crunchy outer layer and soft insides, it is the most delicious dessert, and one I really hope I can make for Christmas.

This pudding will still taste wonderful with regular, store-bought maple syrup. But, if you happen to receive a gift of good quality maple syrup, do yourself a favour and use it to make this dessert.

Ingredients:

125g butter, softened

250g brown sugar

2 large eggs, room temperature

1tsp vanilla

250g plain flour

1tsp baking powder

1tsp sea salt

325ml milk

For the sauce:

250ml double cream

250ml good quality maple syrup

1tsp sea salt

Directions:

1. Preheat your oven to 180°C. Grease a medium-sized casserole dish (or rectangular cake pan) with butter. Set aside.

2. Cream the brown sugar and butter together until light and fluffy. Add the vanilla and mix. Add the eggs one by one, mixing after each addition.

3. In another bowl, mix the dry ingredients. Alternate adding the dry ingredients and the milk to the sugar/egg mixture (dry, milk, dry, milk, dry).

4. If you’re using a stand mixer, whip on high for 20 seconds once all the ingredients have been added. This aerates the batter and brings everything together. If you don’t have a stand mixer, just make sure everything is whipped up nicely with a whisk.

5. Pour the batter into the prepared/greased dish.

6. Make the sauce: using a heavy bottomed saucepan, bring the maple syrup to a boil and reduce by one third. Add the cream and return to the heat. Allow the mixture to reduce and thicken slightly (cook for about three minutes; the mixture should lightly coat the back of a spoon).

7. When the sauce is ready, carefully pour it all over the batter. I say carefully because a) the mixture will be very hot, and, b) if you don’t pour it evenly it’ll just make a bunch of holes in the batter.

8. Transfer the pudding to the preheated oven. Bake for about 40 minutes – when it’s finished, the cake will be on top and the sauce will be on the bottom. The top will be springy to the touch and golden brown.

9. Serve warm, with lightly whipped cream or crème anglaise.