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Photo of Pouding Chômeur by WW

Pouding Chômeur

8
Points® value
Total Time
57 min
Prep
12 min
Cook
45 min
Serves
24
Difficulty
Easy
This upside down caramel cake is so rich and delicious you’d never know it was a point-friendly version of a classic Quebec dessert. Serve with whipped cream.

Ingredients

Baking powder

1 tsp(s)

All-purpose flour

1½ cup(s)

Unsalted butter

7 tbsp(s), divided

Sugar

½ cup(s)

Vanilla extract

1 tsp(s)

Egg

1 large

Fat-free skim milk

1 cup(s)

Maple syrup

⅔ cup(s)

Dark brown sugar

⅔ cup(s), unpacked

Water

½ cup(s), boiling

Aerosol whipped cream

24 tbsp(s)

Instructions

  1. Preheat oven to 325º. Prepare a 9” x 13” baking dish with cooking spray and set aside.
  2. Sift flour and baking powder. Set aside. Using an electric mixer, cream 4 Tbsp of butter with sugar until light and fluffy. Add vanilla extract and egg and beat until well combined. In alternating batches, add flour mixture and milk, blending by hand until just combined (no lumps.) Dough will be a little sticky. Turn batter into prepared baking dish and smooth top.
  3. In small sauce-pan, combine 3 Tbsp of butter, maple syrup, brown sugar, and boiling water. Boil sauce for 1 minute or until slightly syrupy. Carefully pour the sauce over the top of the batter. Bake for 45 minutes until top is golden*. Cool and cut into 24 square. Serve with 1Tbsp of whipped cream per piece.

Notes

* Sauce sinks to the bottom of the cake, like an upside down caramel cake.

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