By Paul Cormier, Salamanders of Kemptville
Hello again, and once again, welcome to the North Grenville Times Food Corner, where we will share recipes and ideas from our family traditions and cultures. Just to repeat last week’s message: the idea for the Food Corner is for you to send in some of your favourite family recipes and we will pick one to publish every week. At the end of the year, we will compile all of the recipes and make it available as an annual year-book. Vegetarian and gluten free recipes are welcome as are any and every kind of dish you have enjoyed over the years.
This week, Grand-maman Cormier is back with Pouding Chômeur, a sure favourite for your entire family.
Ingredients
The Pudding
1 cup all purpose flour
1⁄2 cup granulated sugar
2 tablespoons melted butter
4 teaspoons baking powder
3⁄4 cup milk
The Sauce
1 cup packed brown sugar
1 cup cold water
2 tablespoons of butter
1⁄4 teaspoon cornstarch
Mixing and Cooking
Preheat oven to 350 degrees. For the pudding, stir together flour, sugar, butter and baking powder in a bowl. Add milk all at once. Stir with a wooden spoon just until the mixture is combined. Spread in greased 8 inch square glass baking dish. For the sauce, heat together the sugar, water, butter and cornstarch in a sauce pan until butter is melted and sugar dissolved. Pour over chômeur batter. Bake for 30 to 45 minutes or until golden and firm to the touch. Serve warm or cold, your choice. Vanilla ice cream is a nice addition.
Please be in touch at pcormier@ranaprocess.com. See you next week…