Pouding Chômeur with Sortilège
Ingredients
For the syrup
- 350 g brown sugar
- 160 ml water
- 1 tbsp butter
- ½ tsp salt
- 160 ml Sortilège
For the dough
- 180 g flour
- 150 g sugar
- 3 tsp baking powder
- ½ tsp salt
- 75 g butter
- 1 whipped egg
- 180 ml milk
- 1-2 tsp Sortilège
Preparation
- Preheat the oven to 180° C.
- Cook the syrup ingredients in a small pot over medium heat for 4 minutes. Stir well and pour the syrup into a high (!) round or square baking pan (22-24 cm).
- In a bowl, mix flour, sugar, salt and baking powder together. Add the butter and knead roughly into pea-sized pieces with your fingers.
- Make a small well in the middle of the ingredients and add milk, whipped egg and a spritzer of Sortilège. Mix just enough to moisten the dry ingredients.
- Spoon the dough onto the syrup until all the syrup is covered.
- Place in the centre of the oven and bake for 45 to 50 minutes, or until a toothpick comes out clean when inserted.
- Let it cool for about 5 minutes and enjoy!
Here you can find some of the ingredients for the recipe
