Pudding chômeur with maple syrup and fleur de sel
2 cups flour
1 C. baking powder
1 cup of sugar
1 1/3 cup milk
1/2 cup unsalted butter
1 vanilla pod
flower of salt
FOR THE SAUCE
1 cup 35% cream
1 cup of Maple syrup Grand Reed Estate
1 cup golden brown sugar
1/3 cup unsalted butter
In a saucepan over low heat, infuse the opened vanilla pod in the milk.
Beat butter and sugar. Add the eggs.
In another bowl, combine flour and baking powder. Add the dry ingredients to the other preparation alternately with the vanilla milk.
Put a good base of maple syrup in 6 ramekins placed on a baking sheet. Add a pinch of fleur de sel to each. Fill with cake mix and bake for 30 minutes at 165°C (325°F).
Bring all the ingredients for the sauce to the boil then lower the heat, simmer for 5 minutes with a slight reduction then pour over the ramekins, just before serving.
Decorate the plate with cocoa powder and place a piece of chômeur pudding on it.