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Mackintosh’s Chomeur Pudding

Fabricated during the Great Depression, this go to cake batter is made up of kitchen staples traditionally served with hot maple syrup or caramel. This classic French-Canadian dessert, also known as “unemployment cake”, is prepared with MacKintosh’s Toffee Bars for a wonderful sweet and creamy variation.

Prep time: 23 mins.
Cook time: 22 mins.
Total time: 45 mins.
Servings: 4

What you need

Ingredients

2 (45 g each) MacKintosh’s Toffee Bars
1 cup (250 mL) 35% whipping cream
3/4 cup (175 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) granulated sugar
1 egg
beaten
1/4 cup (60 mL) butter
melted
1 tsp (5 mL) vanilla extract
1/3 cup (75 mL) milk

How to prepare

Instructions

1

Preheat oven to 350°F (180°C). Lightly grease four (4 oz/125 g) ramekins with butter; set aside.

2

In saucepan set over medium heat, combine toffee bars and cream; bring to boil, stirring often, until is melted and smooth. Remove from heat and set aside.

3

In small bowl, whisk together flour, baking powder and salt; set aside. In separate bowl, whisk together sugar, egg, melted butter and vanilla; alternately whisk in flour mixture and milk in 2 additions, starting with flour, just until incorporated.

4

Scrape batter evenly into prepared 1/3 cup (75 mL) ramekins; smooth tops. Gently pour caramel sauce over top. Transfer to parchment paper–lined baking sheet.

5

Bake for 12 to 15 minutes or until tester inserted in centre of the cake comes out clean and sauce is golden brown and bubbling. Let cool slightly; serve warm.

Tips

Alternatively

Bake pudding in 8-inch (20 cm) square baking pan, adjusting bake time as needed.

For a tangy contrast

Top each serving with a dollop of Greek yogurt to the caramel sauce, and garnish with fresh berries if desired.

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