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Vegan Pouding Chômeur

Vegan Pouding Chômeur/Poor Man’s Pudding

Tatyana
An indulgent yet simple dessert that consists of cake soaked with a warm butterscotch-like syrup that will leave you wanting more.
5 from 3 votes
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Course Dessert
Total Time 45 minutes
Servings 4

Ingredients
  

Cake

  • 110 g all-purpose flour
  • 70 g white granulated sugar, make sure it’s vegan
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 50 g neutral oil
  • 75 g plain vegan yogurt
  • 1/2 tsp vanilla extract

Sauce

  • 100 g brown sugar, I used dark but any brown sugar will do
  • 125 g water
  • 50 g plant based milk
  • 1/2 tsp vanilla extract
  • pinch of salt

Instructions
 

  • Preheat your oven to 200°C/400°F, grease 4 ramekins and place them on a baking tray.

Sauce

  • Combine the sugar, water, milk, vanilla and salt in a saucepan and bring to a boil. Once it has boiled, turn off the heat and move on to making the cake batter.

Cake

  • Whisk together the flour, sugar, baking soda and salt.
  • Add the oil, yogurt and vanilla and stir with a spatula until even without overmixing. The batter will be very stiff, that’s normal.

Assembly

  • Divide the batter evenly into the ramekins (about 70g per ramekin). It will look like not enough but it will expand quite a bit.
  • Pour the sauce into each ramekin leaving a little space at the top. About 1cm/¼-inch. You will have some leftover sauce, that’s for when they’re done baking.
  • Place the tray with the ramekins on it in the oven and bake for about 25 minutes. A toothpick inserted in the center should come out clean or with just a few crumbs on it, not raw batter.
  • Once you take them out of the oven, pour the rest of the sauce on them while they’re still very hot.
  • Let them cool on the tray for 15 minutes before enjoying!

Notes

  • *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine. 
  • I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
  • These are best enjoyed freshly baked and still warm, but if you have leftovers, they will keep at room temperature for a day, then store them covered in the fridge. Place 25-30 seconds in the microwave before eating.
  • You can top these with maple syrup if you’ve really got a sweet tooth like I do.