Pouding Chômeur with Dried Cranberries and Dates
This is a lovely recipe from Quebec that has now become a very popular dessert everywhere. I’ve added dates and dried cranberries to the “sauce”. It is a rich and unctuous dessert and will match beautifully with the treacle and caramel flavours in the beer.
Prep Time
20 minutesIdeal Cooking Time
40 minutesNumber of servings
8 servingsIngredients
500 ml maple syrup
3/4 cup homogenized milk
2 eggs
2 cups whipping cream
1 1/2 cups all purpose white flour
1 cup cane sugar
1 tsp vanilla
2 cup dates, pitted & roughly chopped
2 cup dried cranberries
1 1/2 tsp baking powder
1/2 cup butter
pinch kosher salt
Directions
- In a heavy bottomed pot bring the cream, maple syrup and vanilla to a boil.
- Turn the heat down, add the dates and cranberries. Let simmer for 2 minutes.
- Pour the heated mixture into a greased 9″x13″ pan. Reserve.
- Preheat the oven to 400 degrees.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, use an electric mixer to cream the butter and sugar. Add the egg and continue mixing until smooth.
- Continue beating with the mixer on low and add the milk, alternating with the flour until smooth.
- Scoop the dough into the syrup mixture. Bake until a toothpick inserted in the centre of the dough comes out clean, about 40 minutes.
- Remove from the oven and serve warm with either good vanilla bean ice cream or soft whipped cream.
