Hello! Spring is here and l’Alicier put on a new template. What do you think? If you encounter technical problems on the blog do not hesitate to signal it to me.
Today, I’ll talk about food. In last december I went in Quebec and I brought back few kilos of maple syrup in my suitcase (I bought them in can since it’s less expensive : 7 dollars for a 540 mL can) as well as some local recipes. My favorite one is also the simpliest : The Poor Man’s Pudding with Maple Syrup.
As per the legend, the renown of this pudding come from the 1929 crisis. Numerous of families living in Montréal had to adapt to this precarious situation and had to cut food expenses. Since this recipe was simple, cheap and highly « nutritious », the recipe spread fastly. Nowadays, the Poor Man’s Pudding with Maple Syrup became a traditional recipe from Quebec.
I adapted a little the recipe by reducing the quantity of butter and sugar. If you don’t like it when dessert are too sweet, then lessen the quantity of brown sugar.
For this recipe you will need:
(For 4 to 6 ramekins)
- 125 ml of maple syrup
- 125 ml of water
- 80 gr of brown sugar
- 150gr of flour
- 300 ml of milk
- 40gr of butter + salt
- 1 egg
- 1 tea spoon of baking soda powder.
- Heat oven at 200°C.
- Mix Flour and baking soda powder.
- Cream butter and mix it with the egg.
- Add flour and milk alternately.
- Drop dough in ramekins. Don’t fill them too much.
- Boil maple syrup, water and brown sugar in a saucepan.
- Pour syrup in ramekins and cook them in the oven at 160°C for 30 min. The pudding is cooked when the syrup spread on the surface. If at 20 minutes the pudding didn’t start to rise then put the temperature at 200°C.
- Wait for the ramekins to cool down. Serve warm. It goes well with black tea.
Advice: If you plan to eat it as a dessert then eat only a salad for your meal. 😉
ps: Thanks to Guylaine and her family for her welcoming and her recipes from Québec.