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Individual Pudding Chômeur with Apples and Maple Syrup https://www.metro.ca/userfiles/image/recipes/pouding-chomeur-pommes-sirop-erable-6897.jpg PT30M PT45M PT1H15M
Preheat the oven at 375°F. Sift the flour and baking powder in a bowl. In a second bowl, cream the butter and sugar. Add the milk and the dry ingredients, alternating. Butter the ramequins. Peel the apples and cut them each in 6 pieces. Place the apples in the ramequins, one apple per ramequin. If the apple is too large, put only half per ramequin. Making the sauce Combine all the ingredients in a saucepan. Bring to a boil: it's very important to boil the mixture. Pour some cake batter over the apples, at least 2 cm thick. Ladle some sauce over the batter. Place the ramquins on a sheet pan to avoid a mess, and cook for at least 30 minutes. Cooking time may extend to 45 minutes, depending on the size of the ramequins. Let cool and enjoy!
9
cake 1/2 cup (125 mL) flour 1 tsp. (5 mL) baking powder 1/4 cup (60 mL) butter 1 cup (250 mL) sugar 1 cup (250 mL) milk sauce: 1 cup (250 mL) Maple syrup 1 cup (250 mL) brown sugar 1 cup (250 mL) water 1/4 cup (60 mL) butter 9 apples (1 per ramequin)
Individual Pudding Chômeur with Apples and Maple Syrup

Individual Pudding Chômeur with Apples and Maple Syrup

Rate this recipe
2 Votes
9
small ramequins
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • cake
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    FRONT STREET BAKERY CREAM CAKE

    FRONT STREET BAKERY CREAM CAKE

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    TOBLERONE GLUTEN FREE CAKE

    TOBLERONE GLUTEN FREE CAKE

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    ALL BUT GLUTEN BREAD OR CAKE

    ALL BUT GLUTEN BREAD OR CAKE

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  • 1/2 cup
    (125 mL)
    flour
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    1.24 kg SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    baking powder
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    450 g

  • 1/4 cup
    (60 mL)
    butter
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    SAVE UP TO $1.98 ON 2
    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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  • 1 cup
    (250 mL)
    sugar
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  • 1 cup
    (250 mL)
    milk
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    SELECTED SIZES SELECTED VARIETIES


  • sauce:
  • 1 cup
    (250 mL)
    Maple syrup
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  • 1 cup
    (250 mL)
    brown sugar
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    454 - 907 g, SELECTED VARIETIES

  • 1 cup
    (250 mL)
    water
  • 1/4 cup
    (60 mL)
    butter
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    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES

    SAVE UP TO $1.98 ON 2
    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

    2 for $3.00

    SELECTED VARIETIES OR 1.99 EA.

  • 9
    apples (1 per ramequin)
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    Strawberries 454 g, PRODUCT OF U.S.A., No. 1 GRADE Clementines 2 lb, PRODUCT OF ARGENTINA Gala, McIntosh or Ginger Gold Apples 3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE

    2 for $5.00

Imprimer ma sélection

Preparation

Preheat the oven at 375°F.

Sift the flour and baking powder in a bowl. In a second bowl, cream the butter and sugar. Add the milk and the dry ingredients, alternating.

Butter the ramequins. Peel the apples and cut them each in 6 pieces. Place the apples in the ramequins, one apple per ramequin. If the apple is too large, put only half per ramequin.

Making the sauce

Combine all the ingredients in a saucepan. Bring to a boil: it's very important to boil the mixture.

Pour some cake batter over the apples, at least 2 cm thick. Ladle some sauce over the batter.

Place the ramquins on a sheet pan to avoid a mess, and cook for at least 30 minutes. Cooking time may extend to 45 minutes, depending on the size of the ramequins.

Let cool and enjoy!

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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