2 eggs
160 g butter
200 g sugar
280 g all-purpose flour
5 g baking powder
500 ml good Quebec maple syrup
500 ml 35% cream
Combine the butter and sugar in a mixer. Add the eggs. When these ingredients are completely combined, mix in the flour and baking powder. Refridgerate for 24 hours.
Bring the maple syrup and cream to a boil in a sauce pan. Set aside.
Place the dough in a medium sized baking pan. Cover in syrup and cream mixture.
Cook at 230C (450F) for 15 to 20 minutes, until the pudding is golden brown.
Use a toothpick to make sure that the middle is properly cooked.
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