Apple-curry pouding chômeur
375 mL (1½ cup) unbleached all-purpose flour
5 mL (1 teaspoon) baking powder
3 mL (½ teaspoon) salt
3 mL (½ teaspoon) curry powder
250 mL (1 cup) sugar
65 mL (¼ cup) softened butter
1 egg
250 mL (1 cup) milk
5 Paula Red apples, peeled and diced into 1 cm x 1 cm cubes
Sauce:
250 mL (1 cup) maple syrup
3 mL (½ teaspoon) curry powder
250 mL (1 cup) brown sugar
250 mL (1 cup) water
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Preheat oven to 375ºF.
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In a bowl, mix together the flour, baking powder, salt and curry.
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In another bowl, whisk together sugar, butter and egg until smooth.
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Add the flour mixture to the butter mixture, alternating with the milk.
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Add the apples to a buttered 13 in x 9 in dish.
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Pour the batter over the apples and set aside.
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For the sauce: add all sauce ingredients to a pot and bring to a boil. Cook for 2 minutes.
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Pour the sauce over the batter, but do not mix it.
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Bake for 40 minutes or until a toothpick inserted into the middle of the batter comes out clean.