.Pudding Chomeur Cakes.

Monday night we hosted a little pizza party at our house with a few family members to celebrate Family Day.

Husband prepared the dough, chopped and marinated the salad, cooked the appetizer, and assembled the pizza. I did the dessert. Ha. Fair trade-off hey? But oh did I ever choose well.  

I tore this recipe from House & Home magazine, and what really caught my eye was that it was a recipe from the famed restaurant, Au Pied De Cochon. The same restaurant that the hubs and I went to on our trip to Montreal last year! Holy Schmoly, it was good.

Sweet and Salty. Soft and Crispy.

This dessert had a total Canadian flare to it, as it was loaded with lots of maple syrup. And this allowed it to bake into a crispy caramelized coating, reminiscent to a creme brulee topping. 

Try this out the next time you have a few friends over. It won't disappoint.

Pudding Chomeur Cakes
{recipe via Au Pied de Cochon restaurant, via house&home magazine}

3/4 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1 cup maple syrup
1 cup whipping cream (35%)
pinch of salt
vanilla ice cream to serve {optional, but recommended!}
Directions:
one] In a large bowl, combine butter and sugars, and blend until smooth. Add eggs and vanilla, and beat until completely incorporated. Add flour and baking powder, and stir until dough is well mixed. Refrigerate for at least 1 hour.

two] In a saucepan, bring syrup and cream to a boil, stirring often. As soon as it reaches the boiling point, remove from heat, add salt and let cool until tepid, then refrigerate for 1 hour.

three] Preheat oven to 450F. Place 6 oven safe, 5 oz. ramekins on a foil-lined baking sheet and spoon a couple tablespoons of maple mixture into the bottom of each. Divide dough evenly among ramekins by loosely packed tablespoons. Slowly pour remaining maple mixture over dough {it will sink into the holes}, then bake 20 to 25 minutes, or until golden brown and a toothpick inserted into the centre comes out clean. Let cool several minutes, then serve with ice cream.