Pouding Chômeur

3/4 cup flour

1/2 tsp baking powder

1/4 tsp salt

1/4 cup unsalted butter

1/3 cup sugar

1/2 cup milk

1 egg

1/2 tsp vanilla

Sauce:

1/3 cup maple syrup

1/4 cup brown sugar

1/4 cup water

1 Tbsp unsalted butter

1/8 tsp salt

Preheat oven to 325° and butter four 6-inch ramekins.


Make the sauce: In a saucepan, combine maple syrup, brown sugar, and water. Bring to a boil over medium-high heat, and boil 1-2 minutes, stirring occasionally. Remove from heat and stir in butter and salt.



Make the cake: In a small bowl, combine flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy; add egg and beat well. Incorporate half the dry ingredients, then stir in the milk and vanilla. Add the remaining dry ingredients, mixing until just combined.

Divide batter into the buttered ramekins, and spoon the warm sauce over top.


Bake for for 25-30 minutes, or until the top is golden brown and the sauce is bubbly. Serve warm.


Cover and refrigerate any leftovers for up to 5 days, rewarming before serving.