Ah, springtime on an Irish farm. Idyllic, no? The best time of year, right?
Well, sort of. It’s calving season. Which is both wonderful and CRAZY BUSY all at once. Add to that: one weekly newspaper column, event planning, my day job, one 30th birthday weekend in Mayo, one husband gone to Boston for a week, one very busy (and often hangry) toddler and a seemingly endless stream of minor illnesses, you can see where the last month went for me.
Things are finally starting to calm. My garden is growing. My head is clearer. I can do this life thing.
A few weeks ago we celebrated St. Patrick’s Day in Templemore, Tipperary. In classic style there was a parade (which is generally more like a vintage tractor show around these parts) and lots of excited children. This year we actually knew some of the kids in the parade, so it was nice to see familiar faces and shout out to them.
The following weekend, I made the trek up to Delphi Resort in County Mayo. The resort is found near Ireland’s only fjord, in the heart of Connemara. It’s pretty bare-bones as it’s meant to be a family-friendly, cost effective adventure resort but I really liked the suite I shared with four other ladies – it was warm, the beds were comfortable, the shower was great and the views are spectacular.
We took advantage of the lack of television and cellular service and tried our hand at ziplining. I’ve ziplined before so I knew I wouldn’t die, but heights aren’t really my favourite thing. Still, we all had a laugh and my sister-in-law had a great birthday weekend.
After our weekend at Delphi I was treated to a visit from a couple of dear friends from Canada. I met my friend Genevieve over ten years ago when we were both in the music program at Acadia University. She and her husband Scott have been good friends with Patrick and I since we all lived in South Korea, then Toronto. It was so great to see them.
I took them to visit the White Gypsy Brewery in Templemore where brewer-extraordinaire Cuilan showed us around and gave them some samples. Then we went to Kilkenny for a look-around and lunch at the gorgeous Café Sol (I’m still dreaming about the warm bulgur salad with harissa & lemon – yum).
As great as it was to see my friends, I was also extremely excited to see that they had brought me a gift from home – pure, unadulterated Nova Scotian Maple Syrup. Ireland has lots of wonderful ingredients available to me, but maple syrup is just not one of those things. It often tastes watered down, or like it’s been cut with regular table syrup.
Anyway, when I saw that Gen and Scott had brought me maple syrup I could only think of one thing:
This is my all-time favourite dessert. It’s basically a French Canadian maple syrup baked pudding. And it’s… everything you could ever want. It’s moreish. Gooey, warm maple syrup caramel soaked into a light, spongy cake. You can add a bit of crème anglaise or lightly whipped cream over the top, but it’s hardly necessary. This pudding is simple perfection at its best.
Yes, it’s terribly sweet. But it’s also made with maple syrup. so it’s not sickeningly sweet.The Quebecois, apparently, came up with this recipe during the Great Depression, hence the name – pouding chômeur, or, poor man’s pudding.
It would hardly be a poor man’s pudding now, with the price of quality maple syrup being what it is, but the name still sounds nice.
1/2 cup butter, softened
1 cup brown sugar
2 eggs, room temperature
1 tsp vanilla
2 cups plain (or AP) flour
1 tsp baking powder
1 tsp sea salt
1 1/3 cup whole milk
For the sauce:
1 cup heavy (whipping) cream
1 cup really good quality maple syrup (that’s important)
1 tsp vanilla
- Preheat your oven to 350 degrees (180 degrees Celsius, no fan). Grease a medium-sized casserole dish (or rectangular cake pan) with butter. Set aside.
- Cream the brown sugar and butter together until light and fluffy. Add the vanilla and mix. Add the eggs one by one, mixing after each addition.
- In another bowl, mix the dry ingredients. Alternate adding the dry ingredients and the milk to the sugar/egg mixture (dry, milk, dry, milk, dry). If you’re using a stand mixer, whip on high for 20 seconds once all the ingredients have been added. This aerates the batter and brings everything together. If you don’t have a stand mixer, just make sure everything is whipped up nicely with a whisk.
- Pour the batter into the prepared/greased dish.
- Make the sauce: using a heavy bottomed saucepan, bring the maple syrup to a boil and reduce by 1/3. Add the vanilla and cream and return to the heat. Allow the mixture to reduce and thicken slightly (cook for about 3 minutes; the mixture should lightly coat the back of a spoon).
- When the sauce is ready, carefully pour it all over the batter. I say carefully because a) the mixture will be very hot and b) if you don’t pour it evenly it’ll just make a bunch of holes in the batter.
- Transfer the pudding to the preheated oven. Bake for about 40 minutes – when it’s finished, the cake will be on top and the sauce will be on the bottom. The top will be springy to the touch and golden brown.
- Serve warm with lightly whipped cream or crème anglaise. Or hey, just eat it straight out of the pan with a spoon like I do.