Pouding Chômeur

Instructions

1. Preheat oven to 425°F (218°C). Whisk maple syrup and cream in medium saucepan until well blended. Bring to a boil and remove from heat. Cool slightly.
2. Sift flour, baking powder and salt into a small bowl; set aside. Beat butter and sugar with electric mixer on medium speed until light and fluffy. Stir in milk, vanilla and 1 of the eggs; beat 1 minute on medium speed. Add the remaining egg and beat 1 minute longer. Gently stir in flour mixture using a spatula one-third at a time, just until well blended.
3. Transfer to a lightly greased high sided 13x9-inch (33x23-cm) casserole dish. Pour about 3 cups (750ml) of the maple syrup mixture over top, leaving at least 1 inch (2 1/2-cm) of space to allow for rising and bubbling. Reserve remaining syrup mixture for serving.
4. Bake for 35 to 40 minutes or until almost all of the sauce has been absorbed and the top is golden brown. Remove from oven and let stand at least 10 minutes before serving. Drizzle remaining syrup mixture over top to serve. Serve with fresh berries or vanilla ice cream.