Pouding Chomeur or "Poor Man's Pudding" with Maple Walnut Ice Cream
Pouding chomeur could quite possibly be the best dish I have discovered since moving to Quebec from BC eight years ago. It certainly is not a dessert that I would have been exposed to growing up, as it probably contains more sugar that I was ever allowed in a month; but that's probably why I like it so much. Yep, I had to grow up and move away from home before I could subject my body to lethal amounts of pure sweetness--paired with ice cream too!
In case you have no idea what I am talking about, I will clarify that pouding chomeur is simply a spongy white cake baked in a lake of maple syrup and cream. The result is an ultra moist golden cake nestled in a lave-hot maple sauce; sticky, satisfying, and oh, did I mention sweet? One of the good things that came out of the Depression, Poor Man's Pudding is made several different ways, the most common being with brown sugar and butter. I prefer to make it with maple syrup as it seems to better represent the province. Think: Quebec-in-a-bowl.
Of course, with the price of maple syrup these days they might want to think about changing the name.
Under the High Chair: Only for the Die-Hard Sugar Addicts: Pouding Chomeur