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Maple pudding chomeur, sherbert, wild berries

Ice cream, Biscuit Dough, Fruits, Brunch

One of the most popular and well known quebec desserts, a cake cooked in a maple syrup preparation that is great all year round.

Ingredients

Recipe for 4

Chomeur pudding

75 Gr

Butter

110 Gr

Sugar

1 Unit(s)

Egg

125 Gr

Flour

1.50 Tsp

Baking powder

60 Ml

Milk

5 Ml

Maple syrup

Syrup

700 Gr

Brown sugar

120 Gr

Maple syrup

300 Ml

Water

125 Ml

35% cooking cream

Seasonal berries

0.25 Tray(s)

Strawberry

0.50 Tray(s)

Raspberries

0.25 Tray(s)

Blueberry

0.25 Tray(s)

Blackberries

Garnish

4 Leaf(ves)

Mint

4 Scoop(s)

Red berries sorbet

Preparation time: 45 min

Preheat your Four at 395 °F

Chomeur pudding

Mix flour and baking powder and sift.

In a electric mixer, mix butter and sugar to obtain a smooth texture. Make sure all sugar crystals have
dissolved.

Add the egg and mix well.

By hand, incorporate the flour mix with a spatula. Incorporate the liquids using the same method.
Syrup preparation

In a pan, bring to a boil the brown sugar, syrup, water and cream. Set aside.
Cooking the pudding

Pour the pudding in oven proof molds and than delicately pour the syrup on top.

Place the molds in a preheated oven at 400°F and bake for approximately 35 minutes.

Check the doneness with a knife. The blade must come out dry and warm to the touch.
Plating

Fill the pudding mold with cut red fruits.

Sprinkle powdered sugar and place a large scoop of red berry sherbet. Add a small mint leaf.