#AceFoodNews says another #AceGuestNews and Views post and recipe, this time a “French Canadian Delight” from the pen of Author: Lyndsay Wells who is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award-winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
#AceGuestViews at her YouTube Channel or at her daily on her blog, The Kitchen Witch.
Recipe and Extract:
This fudgy, gorgeous masterpiece is so simple to put together and is made with ingredients most people always have on hand – but when served hot with a big dollop of vanilla ice cream it’s as good a dessert as any I’ve had in the best restaurants.
If you’ve never tried Pudding Chomeur, I hope this post will inspire you to give it a go and, I promise, you won’t be disappointed!
Prep Time: 5 minutes
Bake Time: 35 minutes
- 2 cups brown sugar
- 1 1/4 cup water
- 3 tbsp butter
- Boil for two minutes
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1 tbsp shortening or butter
- 1 beaten egg
- 1/3 cup milk
- Beat all the cake ingredients together and put in the bottom of greased square 8×8 cake pan.
- Pour the sauce evenly over top of the cake. Bake at 350 for 35 minutes. The sauce will turn to a creamy fudgy layer onthe bottom of cake. Slice and scoop with a spatula making sure to get lots of caramel sauce.
- Serve warm with ice cream.
The recipe can be made the day ahead and then re-heated for ten minutes at 350 just before serving.
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