My creation for this butter-themed event combined two elements that I heart: buttered rum and pudding chômeur. I felt like this was a winning combination, and I was honestly surprised that nobody (according to my googling) had baked up this combination before today. Sure, it's a deviation from the traditional, but I think it is a very respectable, and respectful deviation. I think this pudding should be honored to be made with a little extra butter and rum. Together, they bring this pudding to a new level. Perhaps the poor man's pudding will be able to overcome its rank and change it's stars!
I adapted this recipe, which itself was adapted from Martin Picard's Au Pied de Cochon pudding chômeur recipe. The cake batter remains the same (except for the addition of a generous pinch of salt as I believe that cake should always have some salt in it), but I altered the sauce ingredients to include butter, rum, and a pinch of salt. By the way, if you like this recipe, it would be great if you could click on the holiday exchange logo at the bottom of this post, and vote for my entry.
Buttered rum pudding
Yields 4 to 6 (depending how large your ramekins are and depending on how much batter and sauce you aliquot in each)
- 6 oz butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 generous pinch of salt
- 1 1/2 cups maple syrup
- 1 cup heavy cream
- 1/2 cup rum
- 1/2 cup butter at room temperature
- 1 generous pinch of salt
- In the bowl of an electric mixer, cream the 6 oz. of butter with the sugar.
- Add the eggs, one at a time. Scrape down the sides of the bowl as necessary.
- Whisk together the flour, baking powder, and salt. Add the dry ingredients to the mixer bowl and mix on low until you have a thick batter. Scrape down the sides of the bowl and beat the mixture one last time.
- Transfer the mixture to a container, seal, and refrigerate overnight.
- In a large saucepan, pour the maple syrup, cream, and the rum. Add a generous pinch of salt.
- Add the butter, and stir the mixture on medium heat until the butter is melted.
- Bring the sauce to a simmer, and continue simmering on low for at least 5 minutes. Stir often, you don't want the sauce to scorch on the bottom.
- Remove the sauce from the heat and set aside.
- Preheat the oven to 450°F.
- In each of the large ramekins or oven-proof soup dishes, place a scoop of cake batter.
- Poor the sauce around the dollop, at least until half way up the dish, but no more than three-quarters full (the more sauce you add at this stage, the more you will have left after baking!). Store any remaining sauce for later (for buttered rum ice cream sundays perhaps...)
- Place all the filled ramekins on a rimmed baking sheet to catch the drips (the drippings on the pan may burn, this is normal).
- Bake in the preheated oven for 20–30 minutes (a cake tester should come out clean).
- Let cool at least 5 minutes before serving (or else you risk a seriously scorched tongue!).
- Prepare for a buttery sugar-high.