There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Sunday, October 4, 2015

Pouding Chômeur - PUBLISHED

A traditional French-Canadian recipe that is very common in Quebec. A syrupy "pudding" with a cakey topping. 

CAKE
1 1/2 cup flour
1 tsp baking powder
1/4 cup butter
2/3 cup sugar
1 egg
1 tsp vanilla
1/2 cup milk

MAPLE SAUCE
1 cup maple Syrup
1 cup brown sugar
1 cup water, boiling
1/4 cup butter
  1. Combine the flour and the baking powder. Set aside.
  2. In a bowl, cream the butter. Slowly add the sugar until you achieve a smooth consistency.
  3. Slowly add the liquid ingredients while alternating with the flour mixture. Beat until well combined.
  4. Grease a 9x13 baking dish. Pour in the batter and set aside.
  5. Preheat the oven to 350°F.
  6. In a pan, mix all the maple sauce ingredients and boil for a less then a minute.
  7. Pour the sauce over the batter. DO NOT mix.
  8. Cook for 45 minutes.
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