Pouding chomeur 🍮

Método

1. 1

   Melt half the butter in a saucepan with 60 ml of the maple syrup and the brown sugar; bubble 2 minutes and pour into a buttered baking dish.

2. 2

   Whisk flour, remaining sugar, baking powder and salt; beat in milk, egg and the rest of the melted butter to a smooth batter.

3. 3

   Pour the batter gently over the set syrup in the dish — do not stir.

4. 4

   Bake at 180°C for 35–40 minutes until the top is firm and the syrup has risen underneath.

5. 5

   Let it rest ten minutes, loosen the edge, and turn it out so the sauce becomes the glaze.

6. 6

   Warm the remaining maple syrup and spoon it over slices at the table.