beauty essentials

  

Author Notes: Pudding Chômeur is a traditional cake from Québec. It is rich and decadent and a perfect winter desert Top Enterprise VPN. With heavy cream on top of it it's even better!

If you crossed sticky toffee pudding with pancakes and maple syrup, you would get chomeur, a buttery biscuit submerged in a bath of maple syrup and cream. Pudding Chomeur takes no time to prepare: you mix the dough in 10 minutes and refrigerate it, and then the next day, you drop it into ramekins, pour over the syrup and cream and pop it into a very hot -- 450 degrees -- oven. As the syrup mixture boils it poaches and glazes the biscuit doctor in business administration. This makes it both a great no-stress dinner party dessert and fun baking project to do with your kids. The recipe calls for 6 ramekins. The pudding is so rich you might want to make it in 10 to 12 small ramekins, baked for slightly less time, about 20 minutes. The batter should half fill the ramekins, and the syrup should come no closer than 1/4-inch from the rim, or it will boil over.

Serves 6

2 eggs
2/3 cup butter
1 cup sugar
2 1/3 cups all purpose flour
1 teaspoon baking powder
2 cups maple syrup
2 cups heavy cream

Beat butter and sugar until smooth
Add eggs one at the time
Add flour and baking powder and stir until flour is completely incorporated.
Chill for at least 24 hours
Preheat oven a 450 degres gift ideas for women. Bring syrup and cream to a boil in a saucepan
Divide dough in 6 ramekins and fill each with the cream and syrup mix
Place ramekins on a baking sheet and bake for 20-25 minutes.