This recipe comes from Caroline Dumas, owner of the Soupe Soup in Montreal, which is on the same block as Au Pied de Cochon. Cochon chef Martin Picard likes her pudding so much, he put it on his menu. Begin the batter 24 hours in advance.
|Butter (for the pan)|
|1 1/2||sticks (6 ounces) butter, at room temperature|
|1 3/4||cups flour|
|1||teaspoon baking powder|
|2||cups maple syrup|
2. In a mixer, cream the butter and sugar until smooth. Beat in the eggs.
3. Mix in the flour and baking powder. Transfer to the baking pan. Cover and refrigerate for 24 hours.
4. Set the oven at 450 degrees. In a saucepan, combine the maple syrup and cream. Bring to a boil. Take the pan off the heat; set it aside.
5. Remove the dough from the refrigerator. Cover it with the syrup and cream mixture. Transfer to the oven and bake the pudding for 15 to 20 minutes or until it is golden brown and a toothpick inserted into the center comes out clean. Adapted from "Au Pied De Cochon: The Album"