Pudding Chômeur
Delicious traditional pudding chômeur recipe, dairy free!
A recipe so easy to veganize that I wonder why it’s not always done like that :)
Prep : 20 min
Cooking : 40-50 min
Servings : 12
Ingredients
Cake
¾ cup (180 ml) sugar
¼ cup (60 ml) vegetable oil
⅔ cup (150 ml) soy cream (eg : Belsoy, which you can find at the grocery store)
1 tsp (5 ml) vinegar
1 tsp (5 ml) vanilla extract
¾ cup (180 ml) vegan milk (I used unsweetened soy milk)
1 ½ cup (375 ml) all purpose flour
2 tsp (10 ml) baking powder
Sauce
1 cup (250 ml) water
1 cup (250 ml) brown sugar
1 cup (250 ml) maple syrup
¼ cup (60 ml) vegan butter or margarine (eg : Becel or Earth Balance, can be find at the grocery store)
Preparation
Cake
Preheat the oven to 325 °F and place rack in the center.
Oil the base and sides of a rectangular mold of 13 x 9 inches (32 x 22 cm).
In a large bowl, whisk together sugar, vegetable oil and cream until smooth. Add vinegar and vanilla and whisk for 1-2 minutes to obtain a creamy texture. Add milk and flour alternately and mix with a wooden spoon. For the last portion of flour, add it with the baking powder and mix to form a paste, but don’t overmix. Pour the batter into the mold.
Sauce
In a saucepan, pour the water and bring to a boil. Then add the remaining ingredients of the sauce. Bring to a boil and let boil for a few moments, about a minute.
Pudding
Using a spoon, pour the sauce over the dough. Don’t mix.
Bake for 40 to 50 minutes, or until a toothpick inserted in the cake comes out clean. Be careful not to overcook since it will caramelize the sauce on the cake and you don’t want that.
