LCBO Food & Drink Autumn 2017

nutmeg and salt. Add to butter mixture alter- nating with date mixture, making 3 additions of dry ingredients and 2 of date mixture. 5 Scrape into prepared pan; smooth top. Bake until firm to a light touch and a skewer insert- ed into centre comes out clean, about 40 min- utes. Remove from oven. 6 For topping, meanwhile, in a heavy sauce- pan bring sugar, butter, cream and coconut to boil. Reduce heat and boil gently for 1 minute. Spread evenly over hot cake. 7 Broil about 6 inches (15 cm) from the heat until bubbling and golden brown, 1 to 2 min- utes. Watch like a hawk. 8 Let cool on rack. The cake keeps well at room temperature for a few days, double wrapped and frozen for 2 weeks. Makes 12 to 16 squares $9.00 A sweet sherry-style wine is an outstanding pairing. The richness of dates in this traditional cake is mir- rored by baked fruit and nutty flavours in the wine.  Chic Choc Spiced Rum LCBO 402867 $31.95 This unique spiced rum is flavoured with a blend of indigenous Quebec forest spices. Baking spice and a hint of licorice have a lovely affinity for the coconut topping. MAPLE WALNUT POUDING CHÔMEUR Pouding Chômeur is a perfect example of what’s known as a self-saucing pudding. Its popularity dates from the 1930s when some- thing sweet and homemade was the de rigueur finish to the main meal of the day. These pud- dings came in various flavours; chocolate was popular, as were saucy bottoms enhanced with raisins, currants, even fresh fruit. While this pudding was enjoyed across Canada under the name of Hasty Pudding, 10-Cent Pudding, Liberal Pudding with Tory Sauce (or vice versa), Quebeckers claim their version, Poud- ing Chômeur (Unemployed Person’s Pudding), as their own, with its own myths of creation. Was it, as one story goes, the wife of the may- or of Montreal who figured out that hot syrup poured over a cake batter would create a cake with, miracle of miracles, a sweet sauce under- neath? Or was it a depression-era female fac- tory worker who gets the credit? Not knowing WHAT TO SERVE  Brights 74 Tawny LCBO 4382

for sure doesn’t spoil the pleasure of a bowl of warm pouding chômeur with a scoop of vanilla ice cream melting nicely alongside. BATTER ½ cup (125 mL) chopped walnut halves ¼ cup (60 mL) soft butter ¾ cup (175 mL) packed light brown sugar 1 large egg 1 tsp (5 mL) vanilla 1½ cups (375 mL) all-purpose flour 1 tsp (5 mL) baking powder ¼ tsp (1 mL) salt ¾ cup (175 mL) milk SAUCE 1½ cups (375 mL) packed light brown sugar 1½ cups (375 mL) boiling water ½ cup (125 mL) golden, amber or dark maple syrup 1 Arrange oven rack at centre of oven. Preheat oven to 350°F (180°C). 2 Lightly butter 9-inch (2.5-L) metal cake pan; sprinkle with walnuts. Set aside. 3 In a bowl, beat butter and sugar until light. Add egg and vanilla, beating until smooth. In a separate bowl, whisk together flour, baking powder and salt. Stir into butter mixture in 3 parts, alternating with milk in 2 parts. Scrape batter into prepared pan; smooth top. 4 For the sauce, bring to boil sugar, water and maple syrup, stirring. Boil gently for 2 minutes. Pour syrup over batter, using back of a large spoon to disperse syrup evenly over batter. DO NOT STIR. 5 Bake until sauce bubbles and skewer comes out clean when inserted into centre of the cake, about 40 to 45 minutes. Serve warm. Makes 8 generous servings

QUEEN EL IZABETH CAKE The title should pinpoint the source of this moist date cake with its candy coconut top- ping. It would be a charming story if either mother or daughter Queen Elizabeth or their households originated and shared this recipe. Alas, no. There circulated an almost believ- able story that the Queen Mother did share the recipe, but only for charities to use for fundraising. Also not true. While the cake is enjoyed in the U.K. and the States, nowhere is it as popular as in Canada. Its heyday was the 1950s, around the time of Queen Elizabeth’s coronation. Naming dishes, notably cakes, after royalty has been a common practice in Canada. Prince of Wales Cake, King Edward Cake and Victoria Sponge are a few. 1 cup (250 mL) packed chopped pitted dates 1 tsp (5 mL) baking soda 1 tsp (5 mL) baking powder ½ tsp (2 mL) grated nutmeg ½ tsp (2 mL) salt TOPPING ½ cup (125 mL) packed light brown sugar ¼ cup (60 mL) butter 3 tbsp (45 mL) whipping cream ¾ cup (175 mL) shaved or shredded coconut 1 Arrange oven rack in centre of oven. Preheat to 350°F (180°C). 2 Lightly butter 9-inch (2.5-L) metal cake pan; set aside. 3 Place dates and baking soda in a medium bowl; pour boiling water overtop. Let cool com- pletely. 4 In a large bowl, beat butter and sugar un- til light and smooth. Beat in egg, then vanilla. In separate bowl, whisk flour, baking powder, 1 cup (250 mL) boiling water ½ cup (125 mL) soft butter 1 cup (250 mL) packed light brown sugar 1 large egg 1 tsp (5 mL) vanilla 1½ cups (375 mL) all-purpose flour

WHAT TO SERVE

 Cabot Trail Maple Cream

LCBO 462424 $29.95 Canadian maple syrup is the basis for a cream liqueur that originates in Quebec. Mocha and maple flavours meld with the pudding to create a decadent dessert experience.  Kittling Ridge Kingsgate Reserve Apera LCBO 90860 $8.25 Apera is a New World term for sherry-style fortified wines. Nutty and spicy notes pick up the maple and caramel flavours of the pudding.

142  FOOD & DRI NK AUTUMN 2017