This text is part of the special book Plaisirs
Servings: 8
Preparation : 25 minutes
Cooking : 45 minutes
Ingredients
Maple sauce
4 Cortland apples, diced small
1 ½ cups (375 ml) maple syrup
1 cup (250 ml) Belsoy soy cream
1 C. 1/2 tsp (5 ml) vanilla essence
Dough
1 cup (250 ml) gluten-free flour
1 cup (250 ml) ground almonds
1 C. (15 mL) baking powder
⅓ cup (80ml) sugar
½ tsp. 1/2 tsp (2.5 mL) cinnamon
¼ tsp. 1/2 tsp (1.25 mL) salt
6 tbsp. (90 ml) cold dairy-free margarine
¾ cup (180 ml) Belsoy Cream of Soy (or well-stirred canned coconut milk)
1 C. 1/2 tsp (5 ml) vanilla essence
1 C. (15 ml) raw sugar
Preparation
Place rack in center of preheated 350°F oven.
Maple sauce
Pour the maple syrup, soy cream and vanilla into a large cast iron skillet 10 inches in diameter and 2 inches deep. Mix and add the apple cubes.
Dough
1. In a large bowl, combine the flour, ground almonds, baking powder, sugar, cinnamon and salt.
2. Sand the margarine and the dry ingredients with a pastry blender or with your fingers until you obtain a crumbly preparation.
3. In a small bowl, mix the soy cream with the vanilla essence. Pour over the preparation, mixing everything gently with a fork until the preparation holds together.
4. Sprinkle the batter over the apples, forming small heaps. (I use an ice cream scoop.) Sprinkle with raw sugar.
5. Place the chômeur pudding on a cookie sheet to avoid overflowing. (Important, because it always overflows a little!) Bake for 40 to 50 minutes or until the mixture is bubbly and the pastry is golden brown. Serve hot with dairy-free coconut ice cream.
Very, very popular with me! The apples bring a little acidity to this very sweet dessert. And besides, it’s the season!
This special content was produced by the Special Publications team of the To have to, pertaining to marketing. The drafting of To have to did not take part.
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