Recipe by: Thérèse Tanguay Dion
- 3 tbsp butter, softened
- ¾ cup brown sugar
- 1 egg
- 2¼ cups all-purpose flour
- 5 tsp baking powder
- ¼ tsp salt
- 1 cup of milk
- 3 1-oz squares unsweetened chocolate, melted
- 1 cup brown sugar
- ½ cup corn syrup
- 3 1-oz squares unsweetened chocolate, chopped
- ½ cup 35% (whipping) cream
- Cream the butter and brown sugar in the bowl of an electric mixer on medium for 2 minutes. Mix in the egg, flour, baking powder and salt.
- Gradually pour in the milk and beat the mixture well. Then add the melted chocolate and mix the dough until it is very thick.
- Spoon the batter into a butter bowl (or similar dish/mould). Cover with 2 layers of plastic wrap, then tie on with twine. Cover with foil. Place in a large pot and add boiling water 2 inches up the sides of the pot. Set over low heat and simmer, covered, for about 3 hours, adding more boiling water as needed. Remove the bowl from the pot and let stand for 15 minutes.
- For the sauce, combine the brown sugar and corn syrup in a small pot. Bring to a boil, stirring constantly. Remove from the heat and add the chopped chocolate, stirring until melted. Stir in the cream.
- Unmould the pudding and serve warm with warm sauce. Bon appétit!
Celine with her mother, Thérèse Tanguay Dion, who has more than three dozen grandchildren and is the founder of Fondation Maman Dion, which provides clothes, eyeglasses and supplies to underprivileged kids in Quebec before each school year.