Pudding Chomeur A La Lavallée

There are some desserts you know are going to taste delicious. When I first saw the photo of this sweet dish that Renée Lavallée posted on her website, Feisty Chef,  I knew I had to try it.  This recipe is from Renée’s momma.  Renée said, “it was named Welfare Pudding because back in the day when money was tight, momma’s and grandma’s used to whip up this dessert as maple syrup was cheaper and more plentiful than sugar”.   Renée enjoys this dessert enough to have it on her new Harvest Stimulus Menu at the Five Fishermen.  Did you know that Canada produces about 85 per cent of the world’s maple syrup and exports to more than 40 countries? The largest number of producers of maple syrup is mostly in Quebec with the rest in Ontario, New Brunswick and Nova Scotia.  Check out Sugar Moon Farm, Nova Scotia’s award-winning year round maple destination.

Serves 6 to 8
recipe from Feisty Chef

For the liquid:
1 1/2 cup water
1 cup maple syrup
1 1/2 cup brown sugar
1 tablespoon flour

Mix all the ingredients in a pot and bring to a boil. Pour into a deep cake pan or pudding pan.

For the Cake:
1/2 cup unsalted butter (room temperature)
1 cup white sugar
2 eggs
1 1/2 cup flour
2 1/2 teaspoons baking powder
3/4 cup milk
pinch of salt
splash of vanilla

Cream the butter and sugar together; add the eggs one at a time. Add flour and baking soda, then milk, vanilla and salt. Pour batter over the liquid and bake in a 375F oven for 30-40 minutes.
The Culinary Chase’s Note:  I took the lead from Renée and crowned this glorious pudding with a scoop of vanilla ice cream. This light, over-the-top scrumptious pudding is sure to satisfy any sweet tooth.

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