MAPLE WALNUT POUDING CHÔMEUR

Pouding Chômeur is a perfect example of what’s known as a self-saucing pudding. Its popularity dates from the 1930s when something sweet and homemade was the de rigueur finish to the main meal of the day. These puddings came in various flavours; chocolate was popular, as were saucy bottoms enhanced with raisins, currants, even fresh fruit. While this pudding was enjoyed across Canada under the name of Hasty Pudding, 10-Cent Pudding, Liberal Pudding with Tory Sauce (or vice versa), Quebeckers claim their version, Pouding Chômeur (Unemployed Person’s Pudding), as their own, with its own myths of creation. Was it, as one story goes, the wife of the mayor of Montreal who figured out that hot syrup poured over a cake batter would create a cake with, miracle of miracles, a sweet sauce underneath? Or was it a depression-era female factory worker who gets the credit? Not knowing for sure doesn’t spoil the pleasure of a bowl of warm pouding chômeur with a scoop of vanilla ice cream melting nicely alongside.

BATTER

½ cup (125 mL) chopped walnut halves ¼ cup (60 mL) soft butter

¾ cup (175 mL) packed light brown sugar 1 large egg

1 tsp (5 mL) vanilla

1½ cups (375 mL) all-purpose flour

1 tsp (5 mL) baking powder

¼ tsp (1 mL) salt

¾ cup (175 mL) milk

SAUCE

1½ cups (375 mL) packed light brown sugar 1½ cups (375 mL) boiling water

½ cup (125 mL) golden, amber or dark maple syrup

1 Arrange oven rack at centre of oven. Preheat oven to 350°F (180°C).

2 Lightly butter 9-inch (2.5-L) metal cake pan; sprinkle with walnuts. Set aside.

3 In a bowl, beat butter and sugar until light. Add egg and vanilla, beating until smooth. In a separate bowl, whisk together flour, baking powder and salt. Stir into butter mixture in 3 parts, alternating with milk in 2 parts. Scrape batter into prepared pan; smooth top.

4 For the sauce, bring to boil sugar, water and maple syrup, stirring. Boil gently for 2 minutes. Pour syrup over batter, using back of a large spoon to disperse syrup evenly over batter. DO NOT STIR.

5 Bake until sauce bubbles and skewer comes out clean when inserted into centre of the cake, about 40 to 45 minutes. Serve warm.

Makes 8 generous servings