Chomeur (steamed maple pudding cake) - Everything Anna

Chomeur (steamed maple pudding cake)

This moist and oh-so-delicious dessert is a cross between a steamed pudding and a cake. They can be served in their ramekins or turned out onto a plate–they're beautiful from every angle!
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Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1/4 cup butter, at room temperature, plus some for greasing ramekins
  • 1/2 cup sugar
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk

Maple sauce

  • 3/4 cup maple syrup
  • 1/2 cup brown sugar
  • 3/4 cup whipping cream
  • 1/4 cup butter

Preparation

Grease 6 extra-large (4-inch) ramekins, preheat oven to 375°F.

For maple sauce, in small pot over high heat, bring all ingredients to boil. Set aside.

For cake, in stand mixer fitted with paddle attachment, cream butter and sugar for 3 minutes. Add egg, mix until combined. In separate bowl, combine flour, baking powder, salt. In bowl of stand mixer on low speed, alternate dry ingredients and milk. Divide batter among 6 prepared ramekins. Stir maple sauce to combine and pour over cake batter, one-sixth in each ramekin. Place ramekins on a baking sheet (in case they over ow) and bake in a preheated oven for 25-30 minutes. Allow to cool for 10 minutes before serving.