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.
What you need
How to prepare
Preheat oven to 350°F (180°C). Lightly grease four (4 oz/125 g) ramekins with butter; set aside.
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.
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.
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.
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.
For a tangy contrast
Top each serving with a dollop of Greek yogurt to the caramel sauce, and garnish with fresh berries if desired.
Bake pudding in 8-inch (20 cm) square baking pan, adjusting bake time as needed.
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